Crispy Calamari with Garlic Aioli Recipe

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Cooking Method:
Cuisine: ,
Courses: ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 4
Best Season: All Seasons
Description

This Crispy Calamari with Garlic Aioli recipe brings restaurant-quality flavor to your home kitchen. Tender squid rings are coated in a light, crunchy batter and fried to golden perfection, then served with a creamy garlic aioli dipping sauce. Perfect as an appetizer, party snack, or seafood platter addition, this easy-to-follow recipe guarantees irresistibly crispy results every time.

Ingredients
    For the Crispy Calamari
  • 500 g squid (cleaned, tubes and tentacles, cut into 1.25 cm / ½-inch rings)
  • 1 cup all-purpose flour (sifted)
  • ½ cup cornstarch (adds extra crispiness)
  • ½ tsp baking powder (optional, for a lighter texture)
  • 1 tsp salt
  • ½ tsp black pepper (freshly ground)
  • ½ tsp paprika or chili powder (optional, for flavor and color)
  • ½ tsp garlic powder
  • 2 large eggs (lightly beaten)
  • ½ cup sparkling water (ice-cold, or substitute ice water)
  • Oil for frying (sunflower, canola, or vegetable)
    • For the Garlic Aioli
  • ½ cup mayonnaise (halal-friendly, homemade or store-bought)
  • 2 cloves garlic (finely minced or roasted for a milder taste)
  • 1 tbsp lemon juice (freshly squeezed)
  • 1 tbsp olive oil
  • Salt, to taste
  • Black pepper, to taste
Instructions
    Prepare the Squid
  1. 1
    Clean squid thoroughly by removing the head, innards, and cartilage. Peel away any thin skin if present. Slice the squid tubes into ½-inch rings, keeping the tentacles intact. Pat dry completely with paper towels — moisture prevents crispiness.
    2. Make the Garlic Aioli
  2. 2
    In a small bowl, whisk together mayonnaise, garlic, lemon juice, olive oil, salt, and pepper until smooth and creamy. Taste and adjust seasoning if needed. Chill in the refrigerator while preparing the calamari so flavors meld.
    3. Mix the Batter
  3. 3
    In a medium bowl, combine flour, cornstarch, baking powder, salt, pepper, paprika, and garlic powder. Slowly add sparkling water, whisking until the batter is smooth but slightly thick — it should coat the back of a spoon.
    4. Coat the Squid
  4. 4
    Dip each squid ring into the beaten eggs, then dredge in the seasoned flour mixture. Shake off excess flour for a light coating. For an extra crunchy crust, you can double dip: egg → flour → egg → flour.
    5. Fry the Calamari
  5. 5
    Heat oil in a deep pan or fryer to 180°C (350°F). Test by dropping a little batter into the oil — it should sizzle immediately. Fry squid in small batches for 1–2 minutes until golden brown and crispy. Avoid overcrowding, as this lowers the oil temperature.
    6. Drain and Season
  6. 6
    Remove calamari with a slotted spoon and transfer to a wire rack or paper towels. Immediately sprinkle with a light pinch of salt.
    7. Serve
  7. 7
    Serve the crispy calamari hot with chilled garlic aioli, lemon wedges, and a garnish of fresh parsley.
Note
  • Storage: Best eaten fresh. Leftover calamari can be refrigerated in an airtight container for 1 day, but reheating may reduce crispiness. To re-crisp, bake in the oven at 200°C (400°F) for 5–7 minutes.
  • Variation: Use rice flour instead of all-purpose flour for an even lighter, gluten-free option.
  • Flavor Boost: Add herbs like oregano or thyme to the flour mixture for a Mediterranean touch.
  • Serving Ideas: Perfect as an appetizer, snack, or part of a larger seafood platter.
Keywords: crispy calamari recipe, fried squid, garlic aioli dip, seafood appetizer, easy calamari
Read it online: https://petitepanini.com/recipe/crispy-calamari-with-garlic-aioli-recipe/