Fried Calamari With Roasted Garlic And Lime Aioli

Use a deep pot or Dutch oven for frying. Or, use a deep fryer.

Fry in small batches to avoid overcrowding, which can lower the oil temperature and result in soggy calamari.

Experiment with seasoning the flour mixture by adding spices like paprika, cayenne pepper, or garlic powder for different flavors.

Let the aioli chill before serving, as this melds the flavors.

Use a thermometer to monitor the oil temperature for consistent frying results.

Garnish the finished dish with lime wedges and fresh herbs for added color and flavor.

Toss the fried calamari in a bit of seasoned salt immediately after frying for extra flavor.

For an alternative dipping sauce, try a spicy marinara or tzatziki sauce for a different twist.

Fresh cilantro can be substituted with parsley or chives if desired.

Why is it important to pat the calamari dry before frying?

Patting the calamari dry removes excess moisture, which helps achieve a crisp coating when frying. Excess moisture can lead to soggy calamari and less effective breading.

What type of oil is best for frying calamari?

Peanut oil is recommended for frying due to its high smoke point and mild flavor. Other suitable oils can include vegetable oil, canola oil, or sunflower oil.

Can I use fresh squid instead of frozen?

You can use fresh squid. If using fresh, clean it thoroughly and prepare it in the same manner as you would thawed frozen calamari.

How can I make the aioli without mayonnaise?

For a healthier alternative, you can substitute mayonnaise with Greek yogurt or make your own mayonnaise from scratch using eggs, oil, and lemon juice.

Can I prep the calamari ahead of time?

You can prepare and dredge the calamari in flour, then refrigerate it until you are ready to fry. Just make sure it's covered to prevent drying out.

Can I bake the calamari instead of frying it?

You can bake the calamari for a healthier version. Preheat the oven to 400 degrees F, spritz the calamari with oil, and bake for about 10-15 minutes or until crispy. It won't have quite the same texture but it will be healthier.

What if the aioli is too thick?

If the aioli turns out too thick, you can thin it by adding a little water, additional lime juice, or extra olive oil until you reach the desired consistency.

How should I store leftovers?

Store any leftover calamari in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer instead of a microwave.

Can fried calamari be frozen?

While it's best enjoyed fresh, you can freeze cooked calamari. Allow it to cool completely, then place it in an airtight container or freezer bag. It can be frozen for up to 2 months.

How do I reheat fried calamari?

Reheat in an oven preheated to 375 degrees F for about 10 minutes, or in an air fryer for about 5-7 minutes to help keep its texture.

Dutch Oven: To fry the calamari in oil. The Dutch oven is ideal for deep-frying due to its heavy construction and even heat retention.

Measuring Cups and Spoons: For measuring ingredients such as the mayonnaise, cilantro, flour, and salt.

Small Bowl: For mashing the garlic and mixing the aioli ingredients.

Shallow Dish: For combining the flour, salt, and pepper to create the dredging mixture for the calamari.

Paper Towels: For patting dry the calamari and draining excess oil after frying.

Sharp Knife: To cut the calamari tubes into rings.

Heavy-Duty Aluminum Foil: To wrap the garlic bulbs for roasting in the oven.

Baking Sheet (optional): For placing the wrapped garlic bulbs in the oven while they roast.

Whisk or Fork: For thoroughly mixing the aioli ingredients in the small bowl to create a smooth mixture.

Garlic Butter Sauce: Drizzle this over fried calamari for an extra layer of rich, savory flavor.

Lemon Wedges: Serve fresh lemon wedges on the side for squeezing over the calamari. The acidity brightens the dish and balances the richness of the fried coating.

Tartar Sauce: Offer tangy tartar sauce as a dip. Its creamy texture complements the fried nature of the calamari.

Chili Garlic Sauce: Pair with a spicy chili garlic sauce for those who enjoy a kick. The heat pairs well with the mild flavor of the calamari.

Avocado Crema: Offer an avocado-based dip for a creamy, rich addition. The smoothness of the avocado will work well with the crispy calamari.

Pasta Primavera: Pair with a light pasta primavera for a more substantial meal. The freshness of the vegetables and the lightness of the pasta balances out the fried elements.