How to make
1 lb (500 g)Cleaned fresh calamari
10 cups (2.5 L)Canola oil
1 cup (250 mL)All-purpose flour
1/4 tsp (1 mL)Sea salt
1 cup (250 mL)Ice water
1/2 tsp (2 mL)Sea salt
1/2 tsp (2 mL)Cracked black pepper
1/2 cup (125 mL)PC®Black Label Classic Aioli Whipped Dressing
How to make
- Step 1
Rinse calamari under cold water; cut tubes crosswise into 1/4-inch (5 mm) thick rings and cut tentacles in half through the middle.
- Step 2
In large Dutch oven, heat peanut oil over medium heat to 375°F (190°C); reduce heat to medium-low.
- Step 3
In bowl, whisk together egg, flour, 1/4 tsp (1 mL) sea salt and water until just blended. Add calamari, tossing well to coat. Shake excess batter off half of the calamari; place gently in oil, making sure to keep pieces separate while frying. Fry for 4 to 5 minutes or until calamari is light golden and crispy, adjusting heat up or down to maintain 375°F (190°C). Using slotted spoon, transfer to a paper towel-lined plate. Repeat for second batch of calamari.
- Step 4
Once all calamari has been fried, transfer to clean bowl; toss together with salt and pepper. Squeeze lemon wedges over top and serve alongside aioli.