Crispy PubStyle Calamari with Zesty Lemon Aioli
Crispy Pubstyle Calamari With Zesty Lemon Aioli
Ingredients:
Instructions:
Nutrition Facts
| Calories | 450 |
|---|---|
| Protein | 25g |
| Fat | 30g |
| Carbs | 20g |
| Sodium | 800mg |
Recipe Introduction
Quick Hook
Fancy some pub style calamari without the pub prices? Honestly, who doesn't love perfectly crispy calamari ? This calamari recipe is a guaranteed crowd pleaser.
Brief Overview
Fried calamari is a popular seafood appetizer recipes worldwide. This version brings a classic British pub feel to your home.
It's a medium difficulty recipe that takes about an hour. You'll get four servings perfect for sharing (or not, no judgment here!).
Main Benefits
This buttermilk calamari recipe is a great source of protein. It is ideal for game day, or a casual get-together.
What makes this recipe special is the lemon aioli recipe . This will take your fried calamari recipe to the next level.
Let's Talk Calamari
So, you're craving crispy calamari ? Me too! I remember once trying to make it for a date, and the oil wasn't hot enough.
The calamari turned out soggy. Disaster! But trust me, this recipe is foolproof. It's all about the oil temperature and not overcrowding the fryer.
This easy calamari recipe uses simple ingredients you probably already have. We're talking flour, cornstarch, and a few spices. The secret ingredient? Buttermilk! It makes the calamari super tender.
What You'll Need
First, you will need one pound of calamari. Don't be scared! Cleaning it is easier than you think. You'll also need flour, cornstarch, baking powder, and buttermilk.
For the lemon aioli recipe , grab some mayo, lemon, garlic, and parsley. Simple, right?
Frying Like a Pro
Heat the vegetable oil to 350° F ( 175° C) . This is crucial! Dredge the calamari in the flour mixture.
Fry in batches for 2- 3 minutes per batch. Don't overcrowd! Remove with a slotted spoon and drain on paper towels.
And there you have it the best calamari recipe , ready to enjoy!
Right then, fancy some crispy calamari ? This pub style calamari recipe is dead easy. Honestly, it's the best calamari recipe I've tried.
Ingredients & Equipment: What You'll Need
Let's gather our bits for this amazing fried calamari recipe . Don't worry, you probably have most of it already!
Main Ingredients for Your Calamari Masterpiece
- Calamari: 1 pound (450g) of tubes and tentacles, cleaned and sliced into ½-inch rings. Get the freshest you can find, should smell of the sea!. Look for firm, white calamari. Avoid anything slimy.
- Flour Power: 1 cup (125g) all-purpose flour, plus extra for dredging.
- Crisp Factor: ½ cup (60g) cornstarch. This is key for that extra crispy calamari texture.
- Leavening Agent: 1 teaspoon baking powder.
- Seasoning: 1 teaspoon sea salt, ½ teaspoon black pepper, ½ teaspoon paprika, and a pinch of cayenne pepper ( ¼ teaspoon optional, if you like a kick!).
- Buttermilk Bath: 1 cup (240ml) buttermilk. It tenderizes the calamari beautifully. Some folks uses milk mixed with 1 tablespoon of lemon juice.
- Frying Oil: Vegetable oil, about 4 cups (1 litre) . You need enough for deep frying.
Seasoning Notes: Spice Up Your Life
This is where you can get creative!. The combination of salt, pepper, and paprika is a classic. But feel free to add garlic powder or onion powder for extra flavor.
I sometimes throw in a pinch of dried oregano. For flavor enhancers, consider a touch of Old Bay seasoning. If you don't have cayenne, chili flakes work just as well.
Equipment Needed: Keep it Simple
For this easy calamari recipe , you don't need fancy gear.
- Frying Setup: A deep fryer or a large, heavy bottomed pot.
- Temperature Control: A thermometer is super handy to keep that oil at 350° F ( 175° C) .
- Tools: A slotted spoon or spider for fishing out the crispy calamari , mixing bowls, a whisk, and paper towels for draining.
- Aioli Magic : Make sure you've got your lemon, garlic and mayo ready to create a lemon aioli recipe that will blow your mind.
That's it! With these bits and bobs, you're well on your way to making some proper good seafood appetizer recipes .
Don't forget the calamari with dipping sauce ! The lemon aioli recipe is a must! Next up, we'll dive into the cooking process and learn how to cook calamari like a pro.
Nail That Calamari: Crispy Pub-Style Goodness
Alright, mate! Let's talk best calamari recipe . You know, that fried calamari recipe you get at the pub, the one that's always gone way too fast? I'm gonna show you how to make it happen at home.
Honestly, it's easier than you think. And the lemon aioli recipe ? Forget about it! Proper lush. It's all about the crispy calamari .
Prep Like a Pro: Operation Mise en Place
First things first: get your gear sorted. Clean those calamari rings and tentacles, slice 'em up, and have everything ready.
Measure out all your ingredients. It seems fussy, but trust me. It saves so much time later. I always find I enjoy the cooking process more when all the tedious stuff is out of the way.
Step-by-Step: From Prep to Plate
Right, let's get frying. This easy calamari recipe is about to become your go-to for seafood appetizer recipes .
- Buttermilk Soak: Plunge the calamari into the buttermilk calamari bath. Cover and chill for at least 30 minutes . This is key for tender calamari.
- Dry Mix Magic: Whisk together your flour, cornstarch, baking powder, and spices in a bowl.
- Aioli Time: Mix up your mayo, lemon juice, garlic, and parsley. Taste and adjust, yeah? Pop it in the fridge.
- Heat It Up: Get that oil hot! Aim for 350° F ( 175° C) . Use a thermometer. No guessing.
- Dredge it Good: Coat each calamari piece in that flour mix. Make sure it's totally covered.
- Fry Time! Fry in batches for 2- 3 minutes until golden brown. Don't overcrowd the pan.
- Drain and Serve: Fish out those golden rings, drain on paper towels, and season. Serve hot with your calamari with dipping sauce !
Pro Tips for How to Cook Calamari
Here's the kicker: don't overcook it! Rubber calamari? No one wants that. And remember, oil temperature is crucial. Too low, and you'll end up with soggy pub style calamari .
Also, don't skimp on the lemon aioli. It makes the dish sing.
Recipe Notes for Your Best Calamari Recipe Yet!
Alright, so you're ready to tackle the best calamari recipe ever, eh? Before you dive in, let’s chat about some serving and storage tips.
Plus, I'll give you some ideas to tweak the fried calamari recipe to suit your taste. I mean, who doesn’t love crispy calamari ?
Serving It Up Right
Presentation is key, mate! I love piling the pub style calamari high on a platter. Garnish it with lemon wedges and some fresh parsley.
For dipping, my go-to is the lemon aioli recipe , of course. But you could also serve it with a spicy mayo or a sweet chili sauce.
On the side, a simple green salad cuts through the richness nicely. As for drinks, a pint of lager or a crisp Sauvignon Blanc pairs perfectly with this seafood appetizer recipe .
Storage Secrets
Honestly, crispy calamari is best eaten straight away. But if you’ve got leftovers (unlikely!), here’s what to do. Pop them in the fridge within 2 hours.
They'll keep for up to 2 days. Reheating? I’d suggest using an oven or air fryer to try and revive some of that crispiness.
Microwaving isn’t ideal you’ll end up with soggy buttermilk calamari , and nobody wants that. Freezing isn’t recommended because the texture suffers.
Tweak It Your Way
Want a bit of a twist? For a spicy calamari recipe , add a pinch of cayenne pepper to the flour mixture.
If you're after a gluten free version, simply swap the regular flour for a gluten free blend. And if you fancy a seasonal swap, use different herbs in the flour mixture.
Think fresh thyme in the autumn or basil in the summer.
Quick Nutrition Lowdown
Ok, let's talk about the nutritional basics. One serving of this easy calamari recipe packs around 450 calories. You're getting a good dose of protein (about 25g) and some healthy fats (about 30g).
Calamari is also a decent source of minerals like iron and zinc. Just remember to enjoy in moderation especially with that delicious calamari with dipping sauce !
So, there you have it. A few extra tips to make sure your how to cook calamari experience is a roaring success.
Now go on, get cooking! I promise you won't regret it.
Frequently Asked Questions
How do I stop my calamari from being rubbery? It's a right pain!
Nobody wants chewy calamari! The key is to not overcook it. Whether you're using this calamari recipe or another, stick to frying for just 2-3 minutes per batch, until it's golden brown and crispy. Also, marinating it in buttermilk beforehand helps tenderize it, so don't skip that step!
Can I make this calamari recipe in advance, or does it need to be served straight away like a proper fry-up?
Calamari is definitely best served immediately for that optimum crispy texture. If you absolutely need to prep ahead, you can prepare the aioli and the dry flour mixture in advance. You can also marinate the calamari ahead of time. But you should only fry it right before serving. No one likes a soggy bottom calamari!
What's the best way to store leftover fried calamari, and will it still be crispy the next day?
Storing fried calamari can be a bit tricky. While you can store leftovers in an airtight container in the fridge for up to 24 hours, be aware that it will lose some of its crispness. To try and revive it, you can reheat it in a hot oven or air fryer, but it won't be quite the same as freshly fried.
Honestly, it's usually best to just eat it all in one go like a proper feast!
Is there a healthier way to prepare this calamari recipe? I love it, but I'm trying to be a bit more sensible.
You can absolutely make some healthier swaps. Try baking the calamari instead of deep frying, but be warned, it will be a slightly different texture. You could also use an air fryer for a similar, but less oily, result. For the aioli, consider using Greek yogurt instead of mayonnaise to cut down on fat.
Remember that portion control is key too!
Can I use frozen calamari for this recipe, or is fresh calamari a must?
Frozen calamari works perfectly well, especially if fresh isn't readily available. Just make sure to thaw it completely and pat it dry before marinating and dredging. This will help it get nice and crispy in the fryer. Give it a go, you'll be surprised at how good it turns out!
