Скачать или смотреть Easy Crispy Calamari Rings Recipe

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Crispy Calamari Rings with Garlic Mayo

Ingredients

Calamari:
4 calamari tubes (with tentacles if possible)
200 ml milk (or buttermilk)
Oil for frying (neutral flavor, like peanut or canola)

Dredge:
150 g all-purpose flour
50 g corn flour
50 g polenta flour (or semolina flour)
1 tsp baking powder
2 tsp table salt
1 tsp freshly ground black pepper
1/2 tsp smoked paprika

Garlic Mayo:
3 tbsp mayonnaise (store-bought or homemade)
1 clove garlic, minced
Pinch of salt
Pinch of freshly ground black pepper
1 tsp sriracha sauce (optional, for heat)
A touch of dill or parsley (for garnish)

Instructions

1. Prepare the Calamari:
Cut the calamari tubes into rings about a quarter-inch thick.
Place the rings in a bowl and cover with 200 ml of milk or buttermilk. Set aside while you prepare the dredge.

2. Make the Dredge:
In a mixing bowl, combine 150 g all-purpose flour, 50 g corn flour, 50 g polenta flour (or semolina flour), and 1 tsp baking powder.
Add 2 tsp table salt, 1 tsp black pepper, and 1/2 tsp smoked paprika. Mix everything together until well combined.

3. Prepare the Garlic Mayo:
In a small bowl, mix 3 tbsp mayonnaise with the minced garlic clove.
Add a pinch of salt and pepper, and 1 tsp sriracha sauce (if you like some heat).
Mix in a touch of dill or parsley for flavor and presentation.

4. Coat the Calamari:
Heat a good amount of oil in a frying pan over high heat. Bring the oil to 180°C (350°F).
While the oil heats, drain the calamari rings from the milk.
Dredge the rings in the flour mixture, ensuring they are well coated. For extra texture, you can add a few drops of milk to the flour mixture before coating.

5. Fry the Calamari:
Using a kitchen tweezer, carefully place the calamari rings into the hot oil in batches. Avoid overcrowding the pan.
Fry for about 3-4 minutes or until they turn golden brown.
Remove the calamari and place them on a rack to drain excess oil. Sprinkle with salt immediately.

6. Serve:
Serve the crispy calamari rings immediately with the garlic mayo on the side.

Tips:
Make sure not to overcrowd the pan when frying, as it can affect the crispiness of the calamari.
Use a probe thermometer to check the oil temperature for perfect frying.

00:00:00 - Calamari rings intro
00:00:20 - Ingredients
00:01:00 - Prepare the calamari
00:01:30 - Make the flour mixture
00:02:15 - Make the garlic mayo
00:02:45 - Fry the calamari
00:03:30 - Serve

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