Recipe courtesy of Nadia G
25 min
20 min
5 min
4 servings


Homemade Cocktail Sauce:
Ponzu Mayo:


Heat canola oil to 360 degrees F in a pot. 

Slice the squid against the grain into strips. Mix the flour with some sea salt and black pepper and pour out onto a plate. Dredge the squid first in the flour, then in the eggs, and then in the breadcrumbs. Fry until golden and crispy, 20 seconds. Drain on a wire rack. 

Place the calamari fries in a glass and garnish with lemon wedges. Serve with the Homemade Cocktail Sauce and Ponzu Mayo in shot glasses.

Homemade Cocktail Sauce:

Mix the ketchup, horseradish, paprika, cayenne, lemon zest, Worcestershire and lemon juice in a bowl, and season with black pepper.

Ponzu Mayo:

Mix together the mayonnaise, chili sauce, ponzu and garlic in a bowl.


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