The first time I prepared Buttermilk Fried Calamari with Zesty Lemon Aioli, I was pleasantly surprised by how easy it was to create a dish that tasted like it came straight from a fancy restaurant. The aroma of crispy, golden-brown calamari filling the kitchen is nothing short of intoxicating! Marinated in buttermilk, the squid becomes tender and luscious, while a simple seasoned flour coating delivers that satisfying crunch we all crave.
Served alongside a tangy lemon aioli, this appetizer is perfect for elevating your next gathering or simply treating yourself after a long day. It’s amazing how a dish that looks and tastes so gourmet can be whipped up in just a matter of minutes. So, if you’re looking to impress your friends or rekindle your love for cooking at home, this recipe is your ticket to seafood bliss!
Why is Buttermilk Fried Calamari with Lemon Aioli a Must-Try?
Irresistible Crunch: Each bite of this calamari delivers a satisfying crunch that will make your taste buds dance with joy.
Easy to Master: Perfect for home cooks of any level, this recipe simplifies the art of frying, making it accessible and fun.
Flavor Packed: The combination of buttermilk and seasoned flour creates a perfectly seasoned coating that complements the tender squid beautifully.
Versatile Appetizer: Whether for a cozy family dinner or a festive gathering, this dish fits every occasion and is sure to impress!
Quick Preparation: Ready in under 30 minutes, it offers a speedy solution to your cravings without sacrificing quality.
Elevate your culinary skills and bring the taste of the coast to your table with this delightful recipe. Don’t forget to check out our section on serving suggestions to make your dish even more special!
Buttermilk Fried Calamari Ingredients
• Get ready to create a crispy seafood delight!
For the Lemon Aioli
- Mayonnaise – This creamy base is essential, and you can substitute with Greek yogurt for a healthier twist.
- Lemon Zest – Imparts a bright flavor; fresh zest is best for maximum aroma.
- Lemon Juice – Adds acidity to balance the richness of the mayo; use freshly squeezed for optimal taste.
- Tabasco Sauce – A dash gives it a kick; adjust according to your heat preference.
- Salt and Pepper – Essential for seasoning; taste and tweak as needed.
For the Calamari
- Baby Squid – The stars of the show; choose fresh or frozen, either works beautifully.
- Buttermilk – Tenderizes the squid while enhancing flavor; if unavailable, mix regular milk with a bit of vinegar as a substitute.
- All-Purpose Flour – Forms the crispy coating; for gluten-free options, a blend of gluten-free flour will do the trick.
- Cornstarch – Provides extra crunch for the coating; no substitutions necessary.
- Paprika – Adds a splash of color and mild flavor; swap for smoked paprika for a deeper taste.
- Salt and Black Pepper – Key for enhancing all flavors; don’t skip this step!
- Garlic Powder – Infuses the batter with savory notes; fresh garlic can add a more robust flavor.
- Cayenne Pepper – Introduces a spicy element; reduce or omit if a milder taste is preferred.
- Oil for Frying – Necessary for the perfect crisp; vegetable or canola oil works wonderfully.
- Chopped Fresh Parsley – A garnish that adds a touch of color and freshness.
- Lemon Wedges – Serve alongside to brighten the dish with a fresh squeeze.
With these ingredients ready, you’re on your way to crafting the ultimate Buttermilk Fried Calamari with Lemon Aioli experience! Enjoy!
How to Make Buttermilk Fried Calamari
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Prepare Lemon Aioli: In a medium bowl, whisk together mayonnaise, lemon zest, lemon juice, and a dash of Tabasco sauce. Season with salt and pepper to taste, then set aside to let the flavors meld.
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Marinate Calamari: Place the baby squid in a bowl and cover with buttermilk. Let it marinate in the refrigerator for about 20 minutes. This step ensures the squid is tender and flavorful, so don’t skip it!
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Mix Coating: In a separate bowl, combine all-purpose flour, cornstarch, paprika, salt, black pepper, garlic powder, and cayenne. Mix well to ensure an even coating that will create a delightful crunch.
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Heat Oil: In a large pot or deep skillet, heat oil to 375°F (190°C). Use a thermometer for accuracy; the right temperature is key for crispy calamari!
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Dredge and Fry: Remove the calamari from the buttermilk and let any excess liquid drip off. Dredge the squid in the flour mixture until well coated, then carefully add to the hot oil in small batches. Fry for about 1-2 minutes, or until golden brown.
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Drain: Once crispy, use a slotted spoon to lift the fried calamari from the oil. Place them on a paper towel-lined plate to absorb any excess oil for that perfect crunch.
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Serve: Arrange the calamari on a serving platter, garnish with chopped parsley, and serve hot alongside lemon wedges and your creamy lemon aioli for dipping.
Optional: For an extra touch, sprinkle with a little more paprika before serving for a pop of color.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Buttermilk Fried Calamari with Lemon Aioli are perfect for meal prep enthusiasts! You can marinate the calamari in buttermilk up to 24 hours in advance, ensuring it stays tender and flavorful. Simply store the marinated squid in an airtight container in the refrigerator. Additionally, you can prepare the lemon aioli ahead of time and refrigerate it for up to 3 days, allowing the flavors to meld beautifully. When it’s time to serve, dredge the calamari in the flour mixture, fry it fresh, and enjoy that unbeatable crunch! Trust me, following these make-ahead tips will keep your cooking stress-free and deliver just as delicious results.
Buttermilk Fried Calamari with Lemon Aioli Variations
Feel free to mix things up and make this recipe your own with these delightful twists!
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Air Fryer Version: Use an air fryer for a lighter calamari—dredge as usual but skip most oil for crispiness without the frying.
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Spicy Kick: Add a teaspoon of chili powder to the flour mix for an extra burst of heat that’ll tantalize your taste buds.
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Herb-Infused: Toss in finely chopped fresh herbs like dill or basil to the batter for a vibrant, aromatic twist that brightens up every bite.
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Beer Battered: Replace some of the buttermilk with a light beer for a unique flavor and even crunchier coating, perfect for beer lovers!
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Coconut Twist: For a tropical flair, swap half of the flour with shredded coconut for a sweet texture that pairs well with the creamy aioli.
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Pesto Dip: Instead of lemon aioli, serve with homemade basil pesto for an Italian-inspired appetizer that’s bursting with flavor.
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Mixed Seafood: Replace or add shrimp or scallops to the calamari for a delightful seafood medley that brings new flavors to the table.
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Baked Option: For a healthier alternative, bake the dredged calamari on a parchment-lined baking sheet at 425°F (220°C) until golden, about 12-15 minutes.
These variations will keep your cooking exciting and bring new flavor profiles to your kitchen adventures! Enjoy exploring all the delicious possibilities.
What to Serve with Buttermilk Fried Calamari with Lemon Aioli?
Looking to elevate your dining experience with complementary dishes that enhance the flavors of this crispy seafood delight?
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Fresh Arugula Salad: A peppery salad with lemon vinaigrette balances the richness of the fried calamari, providing a delightful contrast.
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Garlic Bread: Crunchy and buttery, this classic side offers a comforting experience, perfect for wiping clean every last drop of lemon aioli.
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Roasted Vegetables: Seasoned veggies like zucchini and bell peppers maintain freshness while adding an appealing balance to your meal’s texture. Try roasting them for extra flavor!
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Tartare Sauce: For a twist, serve along with a zesty tartare sauce; the combination of flavors adds depth to the dish.
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Chilled White Wine: A crisp Sauvignon Blanc accentuates the flavors of the calamari, making each bite even more enjoyable with its refreshing finish.
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Lemon Sorbet: For dessert, a light and tangy lemon sorbet provides a sweet ending, cleansing the palate and complementing the lemon aioli beautifully.
Consider these pairings to create a meal that not only satisfies but excites the senses, turning your calamari into an unforgettable feast!
How to Store and Freeze Buttermilk Fried Calamari
Fridge: Store leftover calamari in an airtight container for up to 3 days. To maintain optimal flavor, reheat in the oven rather than the microwave to restore its crunch.
Freezer: If you have extra calamari before frying, you can freeze the marinated squid. Place it in a zip-lock bag, removing as much air as possible, for up to 2 months.
Reheating: To reheat cooked calamari, bake at 375°F (190°C) for about 10 minutes, until crispy, rather than microwaving, which can make it chewy.
Room Temperature: It’s best to avoid leaving cooked calamari at room temperature for more than 2 hours to prevent food safety issues.
Expert Tips for Buttermilk Fried Calamari
- Oil Temperature Check: Ensure your oil reaches 375°F (190°C) for the best frying results; too cool will result in soggy calamari.
- Batch Frying: Avoid overcrowding the pan. Frying in small batches allows for even cooking and a crispy texture for each piece.
- Proper Drainage: After frying, use a slotted spoon and place calamari on paper towels immediately to absorb excess oil; this maintains the crunch.
- Flavor Variations: Experiment with spices in your coating; adding Old Bay or Italian seasoning can elevate the flavor profile of your calamari.
- Dredging Technique: Make sure to shake off the excess flour mixture after coating the calamari to prevent clumping during frying.
- Enjoy Fresh: While leftovers can be stored, fried calamari is best eaten fresh for optimal taste and texture; enjoy your Buttermilk Fried Calamari with Lemon Aioli right away!
Buttermilk Fried Calamari with Zesty Lemon Aioli Recipe FAQs
What kind of squid should I use for calamari?
For your Buttermilk Fried Calamari, baby squid is the ideal choice. They are tender and perfect for frying. You can utilize squid tubes, cut into rings, or even the tentacles. Choose fresh if available, but frozen works just as well!
How should I store leftover fried calamari?
Store any leftover calamari in an airtight container in the refrigerator for up to 3 days. To keep the remaining crispiness, reheat the calamari in the oven at 375°F (190°C) for about 10 minutes. This method helps retain that beloved crunchiness instead of using the microwave, which can make it chewy.
Can I freeze buttermilk fried calamari?
Absolutely! If you have extra marinated calamari that you haven’t fried yet, you can freeze it. Simply place it in a zip-lock freezer bag, removing as much air as possible, and it will last for up to 2 months. When you’re ready to cook, no need to thaw; just fry straight from the freezer, though you may need to adjust the cooking time slightly.
What should I do if my calamari turns out tough?
If your calamari ends up tough, it could be due to overcooking or frying at too high a temperature. To prevent this, ensure your oil is at 375°F (190°C) when frying and only cook for 1-2 minutes until golden brown. If you’re concerned about tenderness, remember that marinating the squid in buttermilk not only enhances flavor but also keeps it tender.
Can I make the lemon aioli in advance?
Yes, you can definitely make the lemon aioli ahead of time! Prepare it up to 24 hours in advance and store it in the refrigerator. This allows the flavors to meld beautifully. Just remember to give it a good stir before serving to refresh the texture and taste.
Are there any dietary considerations for this recipe?
For those with gluten sensitivities, a gluten-free flour blend can be used instead of all-purpose flour for the coating. Additionally, ensure your mayonnaise for the lemon aioli is gluten-free if necessary. For individuals with seafood allergies, this recipe should be avoided since it contains squid, but you could try similar techniques with vegetables or chicken as alternative dishes.
Perfect Buttermilk Fried Calamari with Zesty Lemon Aioli
Ingredients
Equipment
Method
- In a medium bowl, whisk together mayonnaise, lemon zest, lemon juice, and a dash of Tabasco sauce. Season with salt and pepper to taste, then set aside to let the flavors meld.
- Place the baby squid in a bowl and cover with buttermilk. Let it marinate in the refrigerator for about 20 minutes.
- In a separate bowl, combine all-purpose flour, cornstarch, paprika, salt, black pepper, garlic powder, and cayenne. Mix well to ensure an even coating.
- In a large pot or deep skillet, heat oil to 375°F (190°C). Use a thermometer for accuracy.
- Remove the calamari from the buttermilk and let any excess liquid drip off. Dredge the squid in the flour mixture until well coated, then add to the hot oil in small batches. Fry for about 1-2 minutes, or until golden brown.
- Once crispy, use a slotted spoon to lift the fried calamari from the oil and place them on a paper towel-lined plate.
- Arrange the calamari on a serving platter, garnish with chopped parsley, and serve hot alongside lemon wedges and the lemon aioli for dipping.
