Crispy Fried Calamari with Garlic Aioli Recipe

If you adore seafood that is perfectly golden and irresistibly crunchy, then the Crispy Fried Calamari with Garlic Aioli Recipe is made just for you. This dish captures the pure joy of tender calamari rings coated in a delicate, crisp batter paired with a luscious, garlicky aioli that elevates every bite. It’s an absolute crowd-pleaser that blends simple ingredients and straightforward techniques to create something truly memorable.

Ingredients You’ll Need

The magic of this Crispy Fried Calamari with Garlic Aioli Recipe comes down to a handful of simple yet essential ingredients. Each component plays a meaningful role, whether it’s the silky squid, the crunchy coating, or the rich, flavorful aioli that ties it all together.

• Garlic confit cloves (10) or fresh garlic clove (1): Adds mellow, sweet garlic depth to the aioli without overpowering.
• Olive oil (1/2 cup): Provides richness and a fruity note in the aioli.
• Neutral oil like grapeseed or avocado (1/2 cup): Light oil helps achieve the perfect silky texture in the aioli.
• Egg (1): Emulsifies the aioli, giving it that creamy, spreadable consistency.
• Dijon mustard (1 tsp): Boosts flavor complexity and stabilizes the aioli.
• Lemon juice (1 tbsp): Brightens both aioli and calamari with a tangy pop.
• Smokey paprika (1 tbsp): Adds warm spice and a subtle smokiness to the aioli.
• Cayenne pepper (1/2 tsp): Lends just a hint of heat to keep things exciting.
• Kosher sea salt (1 tsp): Essential for seasoning throughout and balancing flavors.
• Squid or calamari rings (2 lb or 1 kg): The star ingredient, tender and mild, that crisps up beautifully.
• Whole milk (1 cup): Used to soak the calamari for extra tenderness and to help the coating stick.
• All-purpose flour (1 cup): Forms part of the light, airy batter base.
• Cornflour/cornstarch (1/2 cup): Adds that coveted super-crunchy texture to the fried coating.
• Baking powder (1/2 tsp): Gives the batter a little lift for extra crispness.
• Lemon wedges (1): For squeezing over the crispy calamari just before serving, amplifying the flavors.
• Parsley, finely chopped: Adds fresh color and brightness when sprinkled on top.
• Kosher salt and pepper: To season the calamari perfectly before frying.

How to Make Crispy Fried Calamari with Garlic Aioli Recipe

Step 1: Prepare the Garlic Aioli

Start by blending the garlic confit cloves or fresh garlic with olive oil, neutral oil, egg, Dijon mustard, lemon juice, smokey paprika, cayenne pepper, and kosher salt. Whip these ingredients until the mixture is smooth and creamy. This garlicky aioli is the heart of this recipe, providing a tangy, smoky, and slightly spicy dip that perfectly complements the crispy calamari.

Step 2: Soak the Calamari

Place your calamari rings or squid in a bowl and soak them in whole milk for about 20 minutes. This gentle soak tenderizes the calamari and helps the flour coating adhere better, ensuring each bite is irresistibly soft inside with a crunchy crust.

Step 3: Prepare the Batter

While the calamari soaks, mix together all-purpose flour, cornflour, baking powder, kosher salt, and a pinch of black pepper in a shallow dish. This combination creates a light and crispy batter. The cornflour is particularly important for achieving that delicate crunch everyone loves.

Step 4: Coat and Fry the Calamari

Drain the soaked calamari well, then dredge each piece thoroughly in the flour mixture. Shake off any excess before gently lowering the rings into hot oil (about 350°F or 175°C) in batches. Fry until golden brown and crisp, about 2 minutes per batch. Don’t overcrowd the pan to keep the oil temperature steady and ensure perfect crispness.

Step 5: Drain and Season

Use a slotted spoon to transfer the fried calamari to a plate lined with paper towels to absorb excess oil. Immediately season with kosher salt to enhance the flavor while the calamari is still piping hot.

How to Serve Crispy Fried Calamari with Garlic Aioli Recipe

Garnishes

A sprinkle of finely chopped fresh parsley adds a pop of color and freshness that balances the fried richness beautifully. Don’t forget some bright lemon wedges to squeeze over the calamari—it adds a zesty lift that makes every bite more vibrant.

Side Dishes

This Crispy Fried Calamari with Garlic Aioli Recipe works wonderfully alongside crisp green salads, grilled vegetables, or even light pasta dishes. The crunch of the calamari pairs well with light, fresh sides that allow the flavors to shine without overwhelming your palate.

Creative Ways to Present

For a stunning appetizer, arrange your golden calamari around a small bowl of garlic aioli, sprinkled with paprika for a festive touch. You can also serve it in mini baskets lined with parchment for a fun, casual vibe that’s perfect for entertaining or cozy nights in.

Make Ahead and Storage

Storing Leftovers

If you have leftover calamari, let it cool completely before placing it in an airtight container. Store in the refrigerator for up to 2 days. Keep the garlic aioli separate to preserve its fresh, creamy texture.

Freezing

Frying results are usually best fresh, but if needed, you can freeze the cooked calamari in a single layer on a baking sheet first, then transfer to a freezer-safe bag. Freeze for up to 1 month. Defrost in the fridge overnight before reheating to maintain as much crispness as possible.

Reheating

To bring back the original crunch, reheat your calamari in a hot oven or air fryer for a few minutes, rather than microwaving, which can make it soggy. Warm the aioli separately to serve alongside for the full experience.

FAQs

Can I use fresh garlic instead of garlic confit in the aioli?

Absolutely! Fresh garlic works perfectly in this recipe—just use one clove to avoid overpowering the aioli and adjust to your taste. Garlic confit offers a milder flavor but fresh garlic gives a sharper punch.

What’s the best oil for frying calamari?

Neutral oils with high smoke points like grapeseed, avocado, or vegetable oil are ideal. They allow you to fry at the right temperature without imparting unwanted flavors.

How do I know when the oil is at the right temperature?

The oil should be around 350°F or 175°C. You can use a thermometer or test by dropping a small pinch of flour; if it sizzles and quickly turns golden, you’re ready to fry!

Can I make the garlic aioli in advance?

Yes, you can prepare the garlic aioli a day ahead. Just store it in an airtight container in the refrigerator. Give it a quick stir before serving to refresh its texture.

What if I can’t find fresh calamari rings or tubes?

Whole squid can be used as well, just make sure to clean and slice it into rings yourself. Frozen calamari rings also work fine—just thaw completely and pat dry before soaking and coating.

Final Thoughts

There’s something undeniably joyful about cooking and sharing this Crispy Fried Calamari with Garlic Aioli Recipe. It’s a dish that brings out the best in both simple ingredients and straightforward cooking techniques, resulting in a crunchy, flavorful delight that feels like a treat every single time. Give it a go—you’ll soon find it’s one of those recipes that you’ll want to make again and again, whether for special occasions or casual dinners with friends.

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