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Crispy Fried Calamari with Garlic Aioli Recipe

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4.1 from 42 reviews

This Crispy Fried Calamari recipe features tender squid coated in a light, crunchy batter and fried to golden perfection. Served with a flavorful smoky paprika aioli, this dish makes an irresistible appetizer or snack. The homemade aioli balances creamy, smoky, and spicy notes, complementing the delicate seafood perfectly.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Aioli

  • 10 garlic confit cloves, or 1 fresh garlic clove
  • 1/2 cup olive oil
  • 1/2 cup neutral oil (grapeseed, avocado, or vegetable oil)
  • 1 egg
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tbsp smoky paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp kosher sea salt

Calamari

  • 2 lb squid or 1 lb calamari tubes or rings (or 1 kg whole squid or 500 g calamari tubes or rings)
  • 1 cup whole milk
  • 1 cup all-purpose flour
  • 1/2 cup cornflour (cornstarch)
  • 1/2 tsp baking powder
  • 1 lemon, cut into wedges
  • Parsley, finely chopped (for garnish)
  • Kosher salt and pepper (to taste)

Instructions

  1. Prepare the Aioli: In a blender or food processor, combine garlic confit cloves (or fresh garlic), olive oil, neutral oil, egg, Dijon mustard, lemon juice, smoky paprika, cayenne pepper, and kosher salt. Blend until smooth and emulsified. Refrigerate until ready to serve to let flavors meld.
  2. Clean and Prepare the Calamari: If using whole squid, clean thoroughly and cut into rings or strips as preferred. Pat dry to remove excess moisture for better batter adhesion.
  3. Make the Batter: In a mixing bowl, whisk together the all-purpose flour, cornflour, baking powder, kosher salt, and pepper. Gradually add the whole milk, whisking until a smooth, slightly thick batter forms.
  4. Heat the Oil: In a deep skillet or heavy-bottomed pot, heat vegetable oil to 350°F (175°C) for frying. Use enough oil to fully submerge the calamari rings for even frying.
  5. Coat the Calamari: Dip the calamari pieces into the batter, ensuring each piece is fully coated. Let any excess batter drip off to avoid clumping in the oil.
  6. Fry the Calamari: Carefully place the coated calamari in batches into the hot oil. Fry for about 2–3 minutes or until golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature and achieve crispiness.
  7. Drain and Season: Using a slotted spoon, transfer fried calamari to a paper towel-lined plate to drain excess oil. Immediately season with kosher salt while still hot.
  8. Serve: Arrange the calamari on a serving platter, garnish with chopped parsley, and lemon wedges on the side. Serve alongside the prepared smoky paprika aioli for dipping.

Notes

  • Ensure the oil temperature remains steady at around 350°F (175°C) to achieve crispy, non-greasy calamari.
  • Do not overcrowd the fryer; fry in small batches for best results.
  • Adjust cayenne pepper in aioli for preferred spice level.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • Serve immediately after frying for best texture.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Mediterranean

Find it online: https://allyumcooks.com/crispy-fried-calamari-with-garlic-aioli-recipe/