Crispy Calamari with Pickled Jalapeno Dipping Sauce

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1/4 cup chopped pickled jalapenos, liquid reserved
  • 1/2 cup mayonnaise
  • Kosher salt and freshly cracked black pepper
  • 1 pound cleaned calamari, preferably small
  • 6 to 7 cups vegetable oil
  • 1 cup panko breadcrumbs
Directions
  • Whisk together the chopped jalapenos, mayonnaise and 1 teaspoon of reserved pickling liquid. Season with salt and set aside.

  • Rinse the calamari under cold running water and lightly pat dry, leaving it slightly damp. Leave the tentacles whole and cut the bodies crosswise into 1/4-inch wide rings.

  • Heat the oil in a heavy pot over high heat until it registers 375 degrees F on a thermometer.

  • Place the panko in a shallow bowl and season with salt and pepper. Dredge a small handful of the squid rings in the panko, tossing to coat well. Shake off any excess and, with a slotted spoon, add the rings to the oil, using the spoon to separate the rings. Cook until golden, 1 to 2 minutes. Using the slotted spoon, transfer the rings to paper towels to drain. Season with salt and pepper. Repeat with the remaining ingredients. Serve with the pickled jalapeno dipping sauce.

  • BYOC: Don't love the heat? Try substituting your favorite pickled item for the jalapenos.


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