Calamari Fritti with Pepperoncini Aioli

How many of you have ordered fried calamari at a restaurant and then been kinda disappointed that you did? You know what I mean– those tough and rubbery rings that are either completely lacking in taste or smell like they were hanging out in the fishery a little too long? While I hold out hope for getting really good calamari at a restaurant at some point, I decided that it was time to try making it myself and see if I could squeeze a little something more from the squid.

The squid is first soaked and chilled in a milk mixture. This tenderizes the meat, making it a perfect texture once fried. The rings are tossed in a lightly seasoned flour mixture before heading to the fryer. Once fried and drained, serve them immediately with lemon wedges and a knockout Pepperoncini Aioli that’ll have you coming back for more.

Calamari Fritti with Pepperoncini Aioli

By Nicole Prep: 5 minsCook: 10 minsSoak time: 30 minsTotal: 45 mins Servings: 6 Restaurant-worthy fried calamari with a spicy dip!

Equipment

• Digital thermometer with pot clip

Ingredients 

For the Calamari

• 1 pound squid bodies, rinsed, patted dry with paper towels and sliced into ½-inch rings
• 1 cup milk
• 1 extra-large egg
• 2 cups unbleached all-purpose flour
• ¼ teaspoon dried basil
• 1 teaspoon paprika
• kosher salt and freshly ground black pepper to taste
• Vegetable oil for frying

For the Pepperoncini Aioli

• 8-10 pepperoncini peppers, stems removed, drained and roughly chopped
• 1 medium garlic clove, minced
• 2 tablespoons chopped fresh flat-leaf parsley
• ½ cup mayonnaise
• 1 tablespoon pepperoncini brine
• kosher salt and freshly ground black pepper to taste

Accompaniments

Instructions 

For the Pepperoncini Aioli

1. In the bowl of a food processor, process the peppers, garlic, and parsley until finely chopped. (You may need to scrape down the sides of the bowl a few times.) Add the mayonnaise and pickle juice and process until combined. Season to taste with salt and pepper. Transfer to a serving bowl and refrigerate until ready to use. Aioli can be made up to one day in advance, covered in an airtight container, and refrigerated. Enjoy!

For the Calamari

1. In a medium bowl, whisk together the milk and egg. Add the squid rings, cover with plastic wrap, and refrigerate for at least 20 minutes and up to an hour.
2. Pour about 2 inches of oil in a fryer or large, heavy pot and heat the oil to 375º F. In a pie plate or shallow dish, whisk together the flour, basil, and paprika, then season the mixture with salt and freshly ground black pepper. Toss a few of the calamari at a time in the seasoned flour to coat. Fry for 2-3 minutes or until golden brown. Using a slotted spoon or spider, transfer the fried calamari to paper towels to drain. Season with a sprinkle of kosher salt. Serve immediately with lemon wedges and Pepperoncini Aioli. Enjoy!

Notes

Calamari is best when served immediately.

Nutrition

Calories: 389kcal, Carbohydrates: 37g, Protein: 19g, Fat: 18g, Saturated Fat: 4g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 4g, Trans Fat: 0.04g, Cholesterol: 216mg, Sodium: 181mg, Potassium: 358mg, Fiber: 2g, Sugar: 3g, Vitamin A: 466IU, Vitamin C: 17mg, Calcium: 92mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.