Crispy Calamari Recipe

Clean the Calamari

If using whole calamari, clean and cut them into rings. Rinse and pat dry with paper towels.

Prepare the Breading Station

In a shallow dish, combine the all-purpose flour, salt, black pepper, and cayenne pepper. In another dish, beat the eggs. In a third dish, add the panko breadcrumbs.

Bread the Calamari

Dip each calamari ring into the flour mixture, then into the beaten eggs, and finally coat with panko breadcrumbs. Set aside on a baking sheet.

Heat the Oil

In a large, deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Calamari

Carefully add breaded calamari rings to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and transfer to a paper towel-lined plate.

Combine Ingredients

In a bowl, mix the mayonnaise, minced garlic, lemon juice, and sriracha sauce until well combined. Season with salt and black pepper to taste.

Chill the Aioli

Refrigerate the spicy aioli for at least 15 minutes before serving to allow the flavors to meld.

Plate the Dish

Serve the crispy calamari hot, accompanied by the spicy aioli for dipping.