Fried Calamari with Spicy Aioli and Watercress Salad
This classic dish highlights the amazing flavors of squid and garlic, and is a fail-proof appetizer for the adventurous seafood eaters in your lives.
Servings: 6 servings
Ingredients
Fried Calamari
- 1 pound Cleaned Calamari
- 1.5 cups Buttermilk
- 2 cups All Purpose Flour
- 0.5 cups Cornmeal
- 1.5 tablespoons Salt
- 2 teaspoons Paprika
- Canola Oil
Spicy Aioli
- 0.75 cup Mayonnaise
- 1 tablespoon Fresh Lemon Juice
- 3 cloves Garlic, minced
- 1 pinch Cayenne Pepper
Watercress Salad
- 1 bunch Watercress
- 1/2 Lemon
- Extra Virgin Olive Oil
- Salt and Pepper
Instructions
Fried Calamari
- Cut the legs off, and chop half of the calamari into ½” rings, half into triangle shapes--scoring these with a crosshatch.
- Soak in buttermilk for 10 minutes, up to 8 hours.
- Meanwhile, heat canola oil to 400 degrees F.
- Whisk together flour, cornmeal, salt, and paprika.
- Drain calamari and toss in flour mixture.
- Fry in hot oil in small batches to avoid crowding the pan.
- Pull once golden and crispy, a minute or so, and transfer to a baking sheet.
- Season with sea salt and place in low oven to keep warm.
- Continue frying calamari in batches.
Spicy Aioli
- Blend mayonnaise, lemon juice, minced garlic, and cayenne in a small bowl. Set aside.
Watercress Salad
- Wash watercress well; squeeze lemon over and toss with a drizzle of olive oil.
- Serve calamari with spicy aioli, the watercress salad alongside.
- Cut lemon wedges to garnish and serve.