Crispy Fried Calamari with Classic Aioli

A plate of battered, fried calamari, with a lemon wedge

PC Black Label Classic Aioli Whipped Dressing

Crispy Fried Calamari with Classic Aioli

You’ll be convinced our luxuriously smooth and rich olive oil, Dijon and garlic-infused aioli was cr...

You’ll be convinced our luxuriously smooth and rich olive oil, Dijon and garlic-infused aioli was created for the sole purpose of dipping seafood once you taste it with delicate and tender calamari with a golden crisp coating. Serve with plenty of lemon wedges for squeezing overtop.

  • Level: Intermediate
  • Preparation: 15 mins
  • Ready in: 25 mins
  • Serves: 4
  • Dish Type: Greek
  • Season: Fall
  • Course: Appetizer
  • Main Ingredient: Calamari
  • Amount Per Serving

    % Daily Value

  • Calories

    660 cal

  • Total Fat

    53 g

  • Sodium

    620 mg

  • Total Carbohydrate

    24 g

  • Dietary Fiber

    1 g

  • Protein

    22 g

Crispy Fried Calamari with Classic Aioli

A plate of battered, fried calamari, with a lemon wedge

PC Black Label Classic Aioli Whipped Dressing

  • Amount Per Serving

    % Daily Value

  • Calories

    660 cal

  • Total Fat

    53 g

  • Sodium

    620 mg

  • Total Carbohydrate

    24 g

  • Dietary Fiber

    1 g

  • Protein

    22 g

How to make

Ingredients

  • 1 lb (500 g)

    Cleaned fresh calamari
  • 10 cups (2.5 L)

    Canola oil
  • 1

    Egg
  • 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
  • 4

    Lemon wedges
  • 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.

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