Prep the Aioli and the Squid:
Prep the Flour Seasoning:
Combine flour & cornflour with flour seasonings (like paprika, salt, black pepper, garlic powder, cayenne powder and red chili flakes).
Once you've finished soaking, dredge the calamari in seasoned flour, tossing evenly to coat.
Cooking the Calamari:
Preheat frying oil to 350 degrees F.
Carefully drop a handful of the calamari into the hot oil.
Cook until golden brown, about 1-2 minutes.
Remove with slotted spoon and transfer to a paper lined baking sheet.
Repeat with remaining calamari.
Sprinkle parsley on top. Serve with lemon wedges and lemon aioli.
1.) Why buttermilk instead of eggs? The acidity in the buttermilk helps keep the calamari tender and helps create a lighter, crispier batter. So, adding eggs or breadcrumbs is not necessary.
Calories: 410kcal | Carbohydrates: 34g | Protein: 24g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 282mg | Sodium: 1436mg | Potassium: 485mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1035IU | Vitamin C: 6mg | Calcium: 144mg | Iron: 3mg
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
I would love seeing what you've made! Tag me on Instagram @theforkbitedotcom or leave me a comment or rating below.