Treat your tastebuds to the perfect pairing of crunch and zest with this Fried Calamari and Lemon Aioli recipe!
Tender calamari rings are lightly coated in a crispy golden batter, perfectly paired with the tangy, creamy lemon aioli dipping sauce.
Perfect as a crowd-pleasing starter or a light summer snack, this dish is easy to make and packed with flavour. Serve it with fresh lemon wedges and a sprinkle of parsley for a restaurant-quality treat at home.
Ingredients
- Lemon aioli
- 1 ½ cups whole-egg mayonnaise
- 2 tsp. finely grated lemon zest
- 2 Tbsp. lemon juice
- 1 garlic clove, minced
- Fried calamari
- ⅓ cup flour
- 1 ½ tsp sea salt flakes
- 1 ½ tsp freshly cracked black pepper
- Vegetable oil, for deep-frying
- 2 kilograms baby calamari, cleaned, hoods sliced into rings
- 80 grams rocket
- 1 small red onion, thinly sliced
- 250 grams baby Lebanese cucumbers, thinly shaved lengthways
- 1 lemon, halved
Instructions
Lemon aioli
COMBINE ingredients in a small bowl. Set aside.
Salt & pepper calamari
COMBINE flour, salt and pepper in a large bowl.
FILL a large wok one-third full with oil. Heat to 180°C (or until a cube of bread turns golden in 10 seconds).
WORKING in batches, toss calamari in flour mixture, shaking off any excess. Fry calamari for 2 minutes or until golden and just tender. Drain on paper towel.
COMBINE rocket, onion and cucumber in a serving bowl. Serve calamari with salad, lemon aioli and lemon halves.
Tip from the team: For a gluten-free option, use gluten-free flour instead of plain flour for your fried calamari.
Did you make this recipe? Tag us on Instagram @foodandhomesa!
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Sjaan is a food stylist and recipe developer for Food & Home. She aims to create mouth-watering images and exciting How To videos on our Instagram, hoping to inspire people to try new recipes and have fun in the kitchen.