Fried Calamari Wgarlic Mayonnaise Dipping Sauce Recipes

BEER-BATTERED CALAMARI WITH GARLIC-LEMON MAYONNAISE

Steps:

• Thoroughly rinse squid; pat dry. Cut into 1/4-inch rings; place in medium bowl. Add 2 chopped garlic cloves, the lime juice, 1/2 teaspoon salt and black pepper to taste; stir to coat. Cover; refrigerate at least 30 minutes to marinate.
• Meanwhile, in deep bowl, mix 1 cup of the flour, the olive oil, 1 1/2 teaspoons salt, the red pepper and black pepper to taste. Slowly add beer, stirring gently until batter is smooth. Cover; refrigerate 30 minutes.
• In food processor, place mayonnaise, 1 garlic clove and the lemon juice. Cover; process until garlic is chopped and mixture is blended. Transfer to small bowl; season with salt and black pepper. Stir in basil. Cover; refrigerate until serving time.
• In deep fryer or heavy saucepan, heat 2 inches vegetable oil to 375°F. In shallow bowl, place remaining 1 cup flour. Dip squid rings in flour, shaking off excess, then coat completely with beer batter. Fry squid in batches in hot oil until deep golden brown, about 2 minutes. Drain on paper towels.
• Serve calamari hot with Garlic-Lemon Mayonnaise.

FRIED CALAMARI WITH TWO DIPPING SAUCES

Steps:

• 1. in a bowl add the buttermilk, sriracha, and calamari and let soak for up to 4 hours in the fridge
• 2. in a bowl combine the flour, salt, pepper, cayenne pepper, paprika and mix together.
• 3. In another bowl beat the eggs
• 4. get your deep fryer to 375 or a pan of oil
• 5. remove the calamari from the buttermilk.
• 6. dip the calamari in the egg and then into the flour mixture and shake off extra. Add the coated calamari to the oil and cook until golden brown. Remove and place on a paper towel or wire rack
• 7. To make the tomato olive dip. add olive oil to a sauce pan and add the onions and garlic, red pepper flakes and cook for a few minutes.
• 8. add the tomato paste, anchovies, olives, canned tomatoes and capers and let cook about 20 minutes. Taste and add salt and pepper to taste.
• 9. add the parsley and some lemon juice to taste.
• 10. For the old bay aioli dip Combine all ingredients in a bowl and serve Super easy! Super delicious!

FRIED CALAMARI WITH SPICY MAYONNAISE

Steps:

• In a small bowl, stir together the mayonnaise and Sriracha. Cover with plastic wrap and chill until ready to serve.
• Add the buttermilk to a bowl. Add the calamari, and let it soak; chill for at least 1 hour.
• In a medium bowl, whisk together the flour, salt, pepper and paprika. Remove the calamari from the buttermilk and dredge it in the flour mixture. Shake off the excess, and separate the rings and tentacles.
• Pour oil to depth of 2 inches into a large pot; heat to 365°F. Fry the calamari, in batches, 1 minute or until done. Drain on paper towels, and serve warm with the spicy mayonnaise.

DEEP FRIED CALAMARI WITH GARLIC AND LEMON MAYONNAISE

Steps:

• For the mayonnaise, mix all the ingredients together and set aside.
• For the calamari, place enough oil in a wok, large saucepan or deep-fat fryer to come halfway up the pan. Place over a medium heat. If you're using a deep-fat fryer or have a thermometer, heat the oil to 180C/350F. If not, to check the oil is at the right temperature, drop a 2-3cm/¾-1¼in cube of bread into the hot oil. It should become golden and crispy in 1 minute.
• While the oil is heating, place the flour, cayenne, paprika and salt in a large sandwich bag. Drop in the squid and shake around to coat evenly. This may need to be done in two batches, depending on the size of the bag.
• Dip the floured squid into the beaten egg and then carefully drop into the hot oil. Fry for 2-3 minutes until golden. Remove from the oil and briefly drain on kitchen paper before serving with the garlic and lemon mayonnaise.

GARLIC AIOLI

Steps:

• Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.