Calamari with Citrus Aioli

  • serves 4
Trish Magwood
Trish Magwood


31 Ratings
Directions for: Calamari with Citrus Aioli


Calamari with Citrus Aioli

1 ½ lb(s) (750 g) calamari, cut into ½-inch (1 cm) rings

2 cup (500 mL) all-purpose flour

¼ cup (50 mL) cornmeal

1 tsp (5 mL) paprika

½ tsp (2 mL) cayenne pepper

Salt for seasoning

Vegetable oil for frying


½ cup (125 mL) good quality mayonnaise

1 Tbsp (15 ml) Dijon mustard

tsp (6 mL) grated lemon rind

¼ tsp (1 mL) minced garlic

Pinch each salt and pepper


Calamari with Citrus Aioli

1. In a small bowl, stir together mayonnaise, mustard, lemon rind, garlic, salt and pepper. Cover and refrigerate.

2. Heat oven to 325 degrees (160 Celsius).

3. In a resealable bag, combine flour, cornmeal, paprika, and cayenne pepper. Shake calamari rings in the flour, sealing the bag, about 6 at a time. Remove to fine sieve and shake gently to remove excess coating. Set aside.

4. Meanwhile, heat oil, ¾ -inch (2 cm) deep in a deep frying pan until hot (350 degrees, 180 Celsius) or when the handle of a wooden spoon inserted into oil, has small bubbles rising around it.

5. Carefully, fry rings, about 4-5 at a time, spacing well, until crisp and golden, 1- 1 ½ minutes. Drain on paper towel. Sprinkle with salt. Transfer to baking sheet to keep warm in oven while cooking remaining calamari.

6. Serve with aioli.


See more: Fish, Appetizer, Party Favourites, Summer, Eggs/Dairy, Snack, Citrus, Fry

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