Calamari
Cuisines
Cooking Instructions
Cooking: 10 minutes
Notes:
Combining cornflour with plain flour in the dry coating is a professional secret that keeps the calamari exceptionally crispy for a much longer time.
Maintain the frying oil at around 175°C to 190°C and fry the calamari in small batches for only 45 seconds to 1 minute, preventing the squid from becoming tough or chewy.
Adding sliced mini tricolour peppers to the egg wash and flour before frying creates a colourful, tasty accompaniment that pairs wonderfully with the seafood.
Prepare a quick and delicious dipping sauce by whisking together mayonnaise, horseradish, Sriracha sauce, and a squeeze of fresh lemon juice.
Marinate Calamari
Whisk together the eggs and buttermilk in a bowl, add the cleaned calamari rings, and toss to coat thoroughly.
Make Seasoning Flour
Combine the plain flour, cornflour, salt, pepper, garlic powder, Cajun spice, and a pinch of parsley in a separate bowl, mixing well.
Coat Calamari
Transfer the marinated calamari rings into the seasoned flour mixture, ensuring each piece is fully coated.
Fry Calamari
Heat frying oil to 175°C, drop the coated calamari in small batches, and fry for 45 seconds to 1 minute until golden and crispy, then drain on paper towels.
Make Dipping Sauce
Mix together the mayonnaise, horseradish, Sriracha sauce, and fresh lemon juice in a small bowl until smooth.
Serve
Arrange the fried calamari on a platter alongside crispy tortilla strips, fried mini peppers, lemon wedges, and the homemade dipping sauce.
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Ingredients
| Calamari Rings | 450 g |
| Eggs | 2 |
| Buttermilk | 240 ml |
| Plain Flour | 125 g |
| Cornflour | 40 g |
| Salt | 1 tsp |
| Black Pepper | 1 tsp |
| Garlic Powder | 1 tbsp |
| Cajun Spice | 1 tbsp |
| Parsley | 1 tsp |
| Mayonnaise | 2 tbsp |
| Horseradish | 1 tbsp |
| Sriracha Sauce | ½ tsp |
| Lemon Juice | ½ tbsp |
| Mini Tricolour Peppers | 2 |
| Tortilla Strips | For serving |
| Lemon Wedges | For serving |
| Oil | For frying |
