Fried Calamari with Aioli

Total Time:
35 min
20 min
15 min

4 appetizer servings

  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh flat-leafed parsley leaves
  • 1 teaspoon minced garlic
  • 24 Ritz crackers (about 3 ounces)
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • 1 pound small squid, cleaned
  • Approximately 5 cups vegetable oil for deep-frying
  • Accompaniment: lemon wedges
  • To make aioli: In a small bowl stir together mayonnaise, sour cream, lemon juice, parsley, and garlic until combined well and season with salt and pepper. Aioli may be made 2 days ahead and chilled, covered.

  • In a food processor pulse crackers with flour, salt, and sugar until finely ground and transfer to a bowl.

  • Cut flaps from squid sacs if attached. Cut sacs into 1/4-inch-thick rings. Pat squid dry with paper towels and season with salt and pepper.

  • In a 3-quart heavy kettle heat 2-inches oil over moderate heat until a deep-fat thermometer registers 375 degrees. While oil is heating, toss squid in flour mixture to coat, shaking off excess. Fry squid in small batches, turning, until golden and crisp, about 1 minute, transferring with a slotted spoon to paper towels to drain. Make sure oil returns to 375 degrees between batches. Serve squid with aioli and lemon wedges.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Fried Calamari with Spicy Anchovy Mayonnaise