Fried Calamari with Lemon Aioli

Crispy and golden fried calamari served with a tangy homemade lemon aioli. A classic Mediterranean appetizer perfect for sharing.

Prep Time

20 minutes

Total Time

30 minutes

Calories

675 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.65/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Ingredients

Servings

1lbCalamari tubes and tentacles(Cleaned and cut into 1/2-inch rings and bite-sized pieces)

£7.50

1cupAll-purpose flour(For dredging)

£0.20

0.5cupCornstarch(For extra crispness)

£0.30

1tspSalt

£0.01

0.5tspBlack pepper

£0.03

0.5tspGarlic powder

£0.05

0.3tspCayenne pepper (optional)(For a little heat)

£0.02

3cupsVegetable oil(For frying)

£1.50

0.5cupMayonnaise(For aioli)

£0.30

2tbspLemon juice(Freshly squeezed)

£0.15

1cloveGarlic(Minced)

£0.05

PinchSalt(To taste, for aioli)

£0.01

PinchBlack pepper(To taste, for aioli)

£0.03

2tbspFresh parsley(Chopped, for garnish)

£0.25

1Lemon wedges(For serving)

£0.20

Total Cost

£10.60

£2.65 per serving

Instructions

1.
**Prepare the calamari:** Pat the calamari dry with paper towels. This helps the flour stick and ensures a crispy texture.
2.
**Make the dredging mixture:** In a large bowl, whisk together the flour, cornstarch, salt, pepper, garlic powder, and cayenne pepper (if using).
3.
**Dredge the calamari:** Toss the calamari in the flour mixture, ensuring each piece is well coated. Shake off any excess flour.
4.
**Prepare the aioli:** In a small bowl, whisk together the mayonnaise, lemon juice, minced garlic, salt, and pepper. Taste and adjust seasonings as needed. Refrigerate until ready to serve.
5.
**Heat the oil:** Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature.
6.
**Fry the calamari:** Working in batches, carefully add the calamari to the hot oil. Do not overcrowd the pot, as this will lower the oil temperature and result in soggy calamari. Fry for 2-3 minutes, or until golden brown and crispy.
7.
**Drain the calamari:** Remove the fried calamari with a slotted spoon and place on a plate lined with paper towels to drain excess oil.
8.
**Serve:** Sprinkle the fried calamari with chopped fresh parsley. Serve immediately with the lemon aioli and lemon wedges for squeezing.

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My Notes

Nutrition Information

Nutrition per serving (225g)

675 kcal / 2824 kJ

Carbs

30g

12% of RDA

Fat

47g

67% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

2 g

2% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

Don't overcrowd the fryer. Fry in batches to maintain oil temperature.

Pat the calamari dry before dredging for extra crispiness.

Serve immediately for the best texture.

For a thicker aioli, use an immersion blender to emulsify the ingredients.

You can add a pinch of smoked paprika to the aioli for a smoky flavor.

Cooking Equipment

Deep fryer or large pot

Large bowl

Whisk

Paper towels

Wine Pairings

No wine pairing suggestions available for this recipe.

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