Spicy Fried Calamari With Lemon Aioli Food

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SPICY FRIED CALAMARI WITH LEMON AIOLI



Spicy Fried Calamari With Lemon Aioli image

I'd been looking for a good spicy calamari recipe for some time when I stumbled across this recipe from the Global Gourmet. It's wooooonderful.

Provided by jeniwan

Categories     Squid

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

5 tablespoons all-purpose flour
5 tablespoons cajun seasoning
9 -12 squid, 5 to 7 inches long, cleaned and sliced
3 -4 cups canola oil
lemon wedges or lime wedge
1 1/2 tablespoons Dijon mustard
1 tablespoon minced garlic
2 egg yolks
1/2 tablespoon white pepper
1/2 teaspoon salt
1/2 slice white bread, crusts removed and bread torn into pieces
2 cups olive oil or 2 cups canola oil
1/2 cup ice water (optional)

Steps:

  • For the Calamari place the flour and Cajun spice mix in a large bowl and mix. Add the squid and turn until all the pieces are thoroughly coated. Shake off the excess mixture.
  • In a large, heavy pot or deep-fryer over medium heat, heat the oil to 375°F or until almost smoking.
  • Fry the squid for 2 to 3 minutes, or until a light golden brown.
  • Using a slotted spoon, transfer to paper towels to drain.
  • Serve immediately with lemon or lime wedges and Lemon Aioli.
  • For the Lemon Aioli place the zest, juice, mustard, garlic, egg yolks, pepper, salt, and bread in a blender or food processor and puree to a smooth paste.
  • With the machine running, drizzle in the oil. If the aioli appears too thick, add 2 tablespoons of water at a time to adjust the consistency. Store in an airtight jar in the refrigerator for up to 2 weeks.

Nutrition Facts : Calories 687.5, Fat 73.6, SaturatedFat 10.5, Cholesterol 62.9, Sodium 254.3, Carbohydrate 7.2, Fiber 0.5, Sugar 0.3, Protein 1.9

CRISPY FRIED CALAMARI & AïOLI



Crispy fried calamari & aïoli image

Transport yourself to a seaside taverna with Mediterranean-inspired deep-fried squid rings and garlicky aïoli. Cooking this is easier than you think

Provided by Esther Clark

Categories     Starter

Time 20m

Number Of Ingredients 10

500g squid, tubes and tentacles, cleaned
vegetable oil, for deep-frying
50g plain flour
50g cornflour
¼ tsp baking powder
pinch of cayenne pepper
150g mayonnaise
1 large garlic clove, finely grated
pinch of saffron
½ lemon, juiced

Steps:

  • Cut the tentacles off the squid and put in a bowl. Slice the squid tubes into roughly 1cm thick rings and add to the bowl. Heat the oil in a large heavy-based pan over a low heat, ensuring it is no more than two-thirds full.
  • For the aïoli, mix the mayonnaise, garlic, saffron and lemon juice in a small bowl. Set aside.
  • Toss the squid with the flour, cornflour, baking powder, cayenne and ½ tsp salt. When the oil has reached 170C on a thermometer, or when a cube of bread is dropped in and turns golden brown in 30 seconds, deep-fry the squid in batches for 2 mins, or until lightly golden and crisp. Set aside on a tray lined with kitchen paper. Serve the fried squid with the aïoli on the side for dipping.

Nutrition Facts : Calories 388 calories, Fat 30 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.4 grams fiber, Protein 14 grams protein, Sodium 0.7 milligram of sodium

FRIED CALAMARI WITH FRIED LEMONS AND LEMON AIOLI



Fried Calamari with Fried Lemons and Lemon Aioli image

Provided by Marc Murphy

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound calamari, bodies sliced into 1/2-inch rings and tentacles cut in half
1 1/2 cups buttermilk
1/2 cup mayonnaise
2 teaspoons Dijon mustard
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
Neutral cooking oil, for frying
1 1/2 cups all-purpose flour
3 teaspoons paprika
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 lemons, sliced thin (about 15 slices), plus lemon zest for garnish
1 cup fresh parsley leaves, plus some chopped, for garnish

Steps:

  • For calamari: Soak the calamari pieces in the buttermilk in a bowl for at least 1 hour and up to 4 hours in the refrigerator.
  • For the lemon aioli: Add the mayonnaise, Dijon mustard, lemon zest and juice, salt and pepper to a medium bowl. Stir to combine and adjust the seasoning as needed. Set aside until ready to serve.
  • Preheat a deep-fryer or several inches of oil in a Dutch oven to 375 degrees F.
  • For the flour seasoning: Add the flour, paprika, salt and pepper to a large bowl. Drain the calamari and put into the flour mixture, making sure each piece gets coated with the flour. Dump all the contents into a colander and shake off any excess flour. Line a dish with paper towels and set aside.
  • In batches, add the lemon slices and calamari to the preheated oil and fry, mixing with a slotted spoon to prevent the calamari from clumping together, until golden brown, 2 to 3 minutes.
  • Right before you take the calamari and lemon out of the fryer, toss in the parsley leaves carefully; this will cook very fast and can splatter, so stand back. Take all the contents out of the fryer to the lined dish and season with salt.
  • Serve with the aioli, garnished with the zest and chopped parsley.

CRUMBED CALAMARI WITH LEMON AND GARLIC AIOLI



Crumbed Calamari With Lemon and Garlic Aioli image

Absolutely yum! Do not overcook calamari otherwise it will be rubbery. Stick to the time frame below and you will be okay!.

Provided by ozzygirl

Categories     Squid

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

750 g cleaned calamari, hoods
1 cup plain flour
3 eggs
2 tablespoons cold water
4 cups corn flake crumbs or 4 cups breadcrumbs
vegetable seasoning
canola oil, for deep frying
egg mayonnaise
lemon
crushed garlic
salt & pepper

Steps:

  • Line a baking tray with baking paper.
  • Cut calamari into 1 cm thick rings.
  • Place flour, salt & pepper into a bowl, mix through.
  • Beat eggs and water in a separate bow.
  • Place cornflake crumbs or breadcrumbs and a couple of decent sized sprinkles of vegetable seasoning into a third bowl and mix.
  • Coat calamari in flour mix, dip into egg mixture and then coat in breadcrumb mixture. Press breadcrumbs on with fingertips. Place on lined baking tray.
  • Preheat oven to 150. Pour oil into a deep, heavy-based saucepan. Heat over medium-high heat. Cook calamari rings in batches for 2 to 3 minutes or until light golden.
  • Remove calamari to a wire rack over a lined baking tray. Keep warm in oven whilst cooking remaining calamari.
  • Mix 3-4 tblspns of good egg mayonnaise with a squeeze of lemon juice and a couple of tspns of crushed garlic, salt and pepper.
  • Serve calamari with the garlic/lemon aioli, chips and salad.

Nutrition Facts : Calories 327.5, Fat 5.1, SaturatedFat 1.5, Cholesterol 304.3, Sodium 283.2, Carbohydrate 50.5, Fiber 1.5, Sugar 3.3, Protein 19.5

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