Crispy Fried Calamari with Cajun Lemon Aioli
Crispy Fried Calamari with Cajun Lemon Aioli
Ingredients
For the Crispy Fried Calamari
- 2 pounds calamari, rings and tentacles, cleaned
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons Tony Chachere’s Original Creole Seasoning, plus more for seasoning
- as needed oil, or beef tallow, for frying
- 1 lemon, cut into wedges, for serving
- as needed buttermilk, optional, for soaking
For the Cajun Lemon Aioli
- 1/2 cup mayonnaise
- 1 teaspoon Tony Chachere’s Original Creole Seasoning, to 1 1/2 teaspoons
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1 garlic clove, small, grated
- 1 teaspoon hot sauce, optional
Instructions
- 1
Begin by preparing the calamari. Pat the calamari rings and tentacles very dry with paper towels. If desired, soak the calamari in buttermilk for 30 to 60 minutes to tenderize it, then drain thoroughly and pat dry again.
⏱️ 5 min
- 2
While the calamari is soaking or drying, prepare the Cajun Lemon Aioli. In a small bowl, combine the mayonnaise, 1 to 1 1/2 teaspoons of Tony Chachere’s Original Creole Seasoning, fresh lemon juice, Dijon mustard, grated garlic clove, and optional hot sauce. Mix everything together until smooth and well combined.
⏱️ 5 min
- 3
Allow the aioli to sit for 10 to 15 minutes at room temperature to allow the flavors to meld. Taste and adjust seasoning or lemon juice as needed.
⏱️ 15 min
- 4
Prepare the dredge for the calamari. In a medium bowl, whisk together the all-purpose flour, baking powder, and 2 teaspoons of Tony Chachere’s Original Creole Seasoning.
⏱️ 5 min
- 5
Heat the frying oil. Pour enough oil or beef tallow into a deep fryer or a heavy-bottomed pot to reach a depth of at least 3 inches. Heat the oil to 375°F.
⏱️ 5 min•🌡️ 375
- 6
Just before frying, toss a small batch of calamari in the prepared flour mixture, ensuring each piece is fully coated. Shake off any excess flour.
⏱️ 1 min
- 7
Carefully lower the dredged calamari into the hot oil. Fry in small batches for 45 to 60 seconds, or until the calamari is light golden brown and crispy. Do not overcrowd the pot, as this will lower the oil temperature and result in soggy calamari.
⏱️ 2 min•🌡️ 375
- 8
Using a slotted spoon or spider, remove the fried calamari from the oil and transfer it to a paper towel-lined tray or a wire rack set over a baking sheet to drain excess oil. Lightly season with an additional pinch of Tony Chachere’s Original Creole Seasoning, if desired, immediately after removing from the oil.
⏱️ 1 min
- 9
Repeat steps 6-8 with the remaining calamari, working in small batches until all calamari is fried. Serve the crispy fried calamari immediately with lemon wedges and the Cajun Lemon Aioli.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Fried Calamari with Cajun Lemon Aioli
For the Crispy Fried Calamari
- 2 pounds calamari, rings and tentacles, cleaned
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons Tony Chachere’s Original Creole Seasoning, plus more for seasoning
- as needed oil, or beef tallow, for frying
- 1 lemon, cut into wedges, for serving
- as needed buttermilk, optional, for soaking
For the Cajun Lemon Aioli
- 1/2 cup mayonnaise
- 1 teaspoon Tony Chachere’s Original Creole Seasoning, to 1 1/2 teaspoons
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1 garlic clove, small, grated
- 1 teaspoon hot sauce, optional
Instructions
- 1
Begin by preparing the calamari. Pat the calamari rings and tentacles very dry with paper towels. If desired, soak the calamari in buttermilk for 30 to 60 minutes to tenderize it, then drain thoroughly and pat dry again.
⏱️ 5 min - 2
While the calamari is soaking or drying, prepare the Cajun Lemon Aioli. In a small bowl, combine the mayonnaise, 1 to 1 1/2 teaspoons of Tony Chachere’s Original Creole Seasoning, fresh lemon juice, Dijon mustard, grated garlic clove, and optional hot sauce. Mix everything together until smooth and well combined.
⏱️ 5 min - 3
Allow the aioli to sit for 10 to 15 minutes at room temperature to allow the flavors to meld. Taste and adjust seasoning or lemon juice as needed.
⏱️ 15 min - 4
Prepare the dredge for the calamari. In a medium bowl, whisk together the all-purpose flour, baking powder, and 2 teaspoons of Tony Chachere’s Original Creole Seasoning.
⏱️ 5 min - 5
Heat the frying oil. Pour enough oil or beef tallow into a deep fryer or a heavy-bottomed pot to reach a depth of at least 3 inches. Heat the oil to 375°F.
⏱️ 5 min•🌡️ 375 - 6
Just before frying, toss a small batch of calamari in the prepared flour mixture, ensuring each piece is fully coated. Shake off any excess flour.
⏱️ 1 min - 7
Carefully lower the dredged calamari into the hot oil. Fry in small batches for 45 to 60 seconds, or until the calamari is light golden brown and crispy. Do not overcrowd the pot, as this will lower the oil temperature and result in soggy calamari.
⏱️ 2 min•🌡️ 375 - 8
Using a slotted spoon or spider, remove the fried calamari from the oil and transfer it to a paper towel-lined tray or a wire rack set over a baking sheet to drain excess oil. Lightly season with an additional pinch of Tony Chachere’s Original Creole Seasoning, if desired, immediately after removing from the oil.
⏱️ 1 min - 9
Repeat steps 6-8 with the remaining calamari, working in small batches until all calamari is fried. Serve the crispy fried calamari immediately with lemon wedges and the Cajun Lemon Aioli.
⏱️ 5 min