It was none of those things. In fact, it was so easy, she was
almost reluctant to tell me her secret. She simply marinated the calamari in
buttermilk and fried them in seasoned flour to make them not just tender but
also delicious.
Not only was the fried calamari excellent, but she also
served it with a lemony aioli sauce and a side of fresh cut lemon that was
divine. I’ve always dipped in tartar sauce or marinara sauce, but this sauce
was light and added to the experience.
INGREDIENTS
- 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
- Prepare lemon aioli by whisking together mayonnaise & Tabasco.
- Season with salt and pepper.
- Soak calamari in buttermilk for 20-30 minutes.
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Full Instructions : Click Here