FRIED CALAMARI

Calamari:
1 lb calamari, bodies sliced into 1/2 inch rings, tentacles left whole
1 1/2 cup buttermilk
1 cup flour
2 tsp paprika
2 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp cayenne
1 tsp red chili flakes
oil for frying
chopped parsley for garnish
lemon wedges to serve
Lemon aioli:
1/3 cup mayonnaise
zest and juice of 1 lemon
dash of Tabasco
salt and pepper to taste

Instructions


Prep
15 minutes
Cook
45 minutes
Ready in
1 hour
Prepare lemon aioli by whisking together mayonnaise & Tabasco.
Season with salt and pepper.
Soak calamari in buttermilk for 20-30 minutes.
Preheat frying oil to 350 degrees F.
Combine flour with seasonings from paprika - red chili flakes.
Dredge calamari in seasoned flour, tossing evenly to coat.
Carefully drop a handful of the calamari into the hot oil.
Cook until golden brown, about 1-2 minutes.
Remove with slotted spoon and transfer to a paper lined baking sheet.
Repeat with remaining calamari.
Sprinkle parsley on top. Serve with lemon wedges and lemon aioli.

Notes



Why buttermilk instead of eggs? The acidity in the buttermilk helps keep the calamari tender and helps create a lighter, crispier batter. So, adding eggs or breadcrumbs is not necessary.