Fried Calamari With Aïoli

Fried Calamari With Aïoli
Fried Calamari With Aïoli

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    cup mayonnaise

  • 1/4

    cup sour cream

  • 2

    tablespoons fresh lemon juice

  • 1

    tablespoon chopped fresh flat-leafed parsley leaves

  • 1

    teaspoon minced garlic

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 24

    Ritz crackers - (abt 3 oz)

  • 3/4

    cup all-purpose flour

  • 1 1/2

    teaspoons salt

  • 1

    teaspoon sugar

  • 1

    pound small squid cleaned

  • 5

    cups vegetable oil for deep-frying

  • Lemon wedges for accompaniment

Directions

To make aïoli: In a small bowl stir together mayonnaise, sour cream, lemon juice, parsley, and garlic until combined well and season with salt and pepper. Aïoli may be made 2 days ahead and chilled, covered. In a food processor pulse crackers with flour, salt, and sugar until finely ground and transfer to a bowl. Cut flaps from squid sacs if attached. Cut sacs into 1/4-inch-thick rings. Pat squid dry with paper towels and season with salt and pepper. In a 3-quart heavy kettle heat 2-inches oil over moderate heat until a deep-fat thermometer registers 375 degrees. While oil is heating, toss squid in flour mixture to coat, shaking off excess. Fry squid in small batches, turning, until golden and crisp, about 1 minute, transferring with a slotted spoon to paper towels to drain. Make sure oil returns to 375 degrees between batches. Serve squid with aïoli and lemon wedges. This recipe yields 4 appetizer servings.

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