Golden Crispy Squid with Herb-Infused Garlic Aioli
Indulge in the delightful crunch of perfectly fried squid served with a rich, creamy garlic aioli. This recipe features tender squid that’s battered and fried to golden perfection, providing a satisfying texture that pairs wonderfully with the zesty and fragrant garlic mayonnaise. Ideal as an appetizer or a main dish, this dish is sure to impress your friends and family with its vibrant flavors and crispy mouthfeel. Perfect for sharing at gatherings or enjoying as an elegant meal in the comfort of your home!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Frozen squid
9 ounces (thawed and cut into 1/2-inch rings and tentacles)
Cornstarch
1 tablespoon (none)
Semolina
2 tablespoons (none)
Crab boil seasoning
1 teaspoon (or substitute with Old Bay seasoning or salt and paprika)
Oil
1 cup (for frying, adjust based on pan size)
Garlic
2 cloves (minced)
Mayonnaise
1/2 cup (to mix with garlic for the aioli)
Instructions
1
Thaw the frozen squid, then cut the calamari tubes into 1/2-inch thick rings. Set aside the tentacles and rings.
2
In a large, shallow bowl or plastic freezer bag, combine the cornstarch, semolina, and crab boil seasoning. Mix well.
3
Add the squid rings and tentacles to the bag and shake until they are evenly coated with the dry mixture.
4
Heat the oil in a deep saucepan over medium-high heat. To test if the oil is ready, drop a small piece of bread into the oil; if it sizzles vigorously, the oil is hot enough.
5
Fry the squid in small batches to maintain a consistent temperature and achieve maximum crispiness. Fry for 2-3 minutes until golden brown, turning occasionally to ensure even cooking.
6
Using a slotted spoon, remove the squid from the oil and place it on a plate lined with paper towels to absorb excess oil.
7
For the garlic aioli, finely mince the garlic cloves and mix them into the mayonnaise in a small bowl. Adjust seasoning with salt or lemon juice as desired.
8
Serve the crispy squid hot, accompanied by the homemade garlic aioli for dipping.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Golden Crispy Squid with Herb-Infused Garlic Aioli?
It is a dish featuring tender squid battered and fried until golden, served with a rich and creamy garlic-infused mayonnaise.
How do I prepare the frozen squid for this recipe?
Thaw the squid completely, then cut the calamari tubes into 1/2-inch thick rings and set aside with the tentacles.
What ingredients are used for the crispy coating?
The coating is made from a mixture of cornstarch, semolina, and crab boil seasoning.
What can I substitute for crab boil seasoning?
You can use Old Bay seasoning or a combination of salt and paprika as a substitute.
How do I coat the squid evenly?
Add the squid rings and tentacles to a plastic freezer bag with the dry mixture and shake until they are thoroughly coated.
What is the best way to test if the frying oil is hot enough?
Drop a small piece of bread into the oil; if it sizzles vigorously, the oil is ready for frying.
How long does it take to fry the squid?
The squid should be fried for approximately 2 to 3 minutes until it turns golden brown.
Why should I fry the squid in small batches?
Frying in small batches helps maintain a consistent oil temperature and ensures maximum crispiness.
How do I remove excess oil from the fried calamari?
Use a slotted spoon to remove the squid from the oil and place it on a plate lined with paper towels to drain.
How do I make the garlic aioli?
Finely mince two garlic cloves and mix them into half a cup of mayonnaise, adjusting with salt or lemon juice if desired.
How many garlic cloves are needed for the aioli?
The recipe calls for two cloves of minced garlic.
What type of squid is recommended?
The recipe uses 9 ounces of frozen squid, specifically tubes and tentacles.
How much cornstarch is required?
You will need 1 tablespoon of cornstarch for the coating.
How much semolina is used in the recipe?
The recipe requires 2 tablespoons of semolina for the breading.
What heat setting should I use for frying?
Heat the oil in a deep saucepan over medium-high heat.
Is this dish intended as an appetizer or a main course?
It is versatile and can be served as either a delightful appetizer or an elegant main dish.
How much oil is needed for frying?
The recipe suggests 1 cup of oil, though you may need to adjust based on the size of your pan.
Can I add lemon juice to the garlic aioli?
Yes, you can adjust the seasoning of the aioli with lemon juice according to your taste.
What should the thickness of the squid rings be?
The calamari tubes should be cut into 1/2-inch thick rings.
What texture should the cooked squid have?
The squid should have a satisfyingly crunchy and crispy mouthfeel on the outside while remaining tender inside.
Should I include the tentacles when frying?
Yes, both the rings and the tentacles should be coated and fried together.
How many ingredients are in this recipe?
There are 7 main ingredients: frozen squid, cornstarch, semolina, crab boil seasoning, oil, garlic, and mayonnaise.
How should the squid be served?
Serve the crispy squid hot immediately after frying, accompanied by the homemade aioli for dipping.
Can I use a bowl instead of a freezer bag for coating?
Yes, a large shallow bowl can be used to mix the coating and toss the squid.
How do I ensure even cooking of the squid?
Turn the squid occasionally while it is frying in the oil to ensure even browning.
What is the base of the herb-infused garlic aioli?
The base is half a cup of mayonnaise mixed with fresh minced garlic.
Is this recipe suitable for parties?
Yes, it is described as perfect for sharing at gatherings and impressing friends and family.
Can I use fresh garlic?
Yes, the recipe specifically calls for fresh garlic cloves to be finely minced.
What are some tags associated with this recipe?
Tags include squid, fried calamari, garlic aioli, seafood appetizer, and party food.
Does the recipe include nutritional information like calories?
The provided recipe data does not include specific values for calories, fat, or other macronutrients.