Recipe courtesy of Gourmet Magazine

Fried Calamari with Aioli

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  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 appetizer servings
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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


  1. 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.
  2. In a food processor pulse crackers with flour, salt, and sugar until finely ground and transfer to a bowl.
  3. 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.
  4. 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.

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