Calamari Fritti with Pepperoncini Aioli
Restaurant-worthy fried calamari with a spicy dip!
Servings: 6
Equipment
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
- 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
- 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.
- 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
