For the calamari: • 1 lb (450g) fresh squid, cleaned and sliced into rings • 1 cup buttermilk • 1 cup all-purpose flour • ½ cup cornstarch • 1 tsp smoked paprika • 1 tsp garlic powder • ½ tsp cayenne pepper • Salt & pepper • Oil for frying
For the lemon basil aioli: • ½ cup mayonnaise • 2 tbsp fresh basil, finely chopped • Zest and juice of ½ lemon • 1 small garlic clove, minced • Salt to taste
Instructions: 1. Soak squid rings in buttermilk for 30 min. 2. Mix flour, cornstarch, paprika, garlic powder, cayenne, salt, and pepper. 3. Heat oil to 350°F (175°C). Dredge squid in flour mixture, shake off excess, fry until golden (about 1–2 min). Drain on paper towels. 4. Mix aioli ingredients until creamy. 5. Serve calamari hot with aioli for dipping.
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