Tender pieces of lemon pepper calamari fried to golden perfection and served with the most addictive lemon and thyme aioli dipping sauce. #calamari #appetizer #seafood #fried #crispy
- 1 cup (120 g) all-purpose flour (plus 1–2 tablespoons more for dusting)
- 1/2 cup (60 g) cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
- 1 tsp freshly cracked black pepper
- the juice of 1 lemon (3-4 tbsp)
- 300 ml (10 oz) of beer
- oil for frying (I use sunflower for this recipe)
- 1–2 large squids
Lemon and Thyme Dipping Sauce
- 1 egg (always make sure you are using good quality fresh eggs)
- 2 tbsp lemon juice
- 2–3 cloves of garlic
- 1 tsp Dijon mustard
- 1 tsp sea salt
- 1/2 tbsp fresh thyme leaves
- 1 cup (240 ml) of olive oil (regular olive oil is best as it doesn’t carry with it such a heavy taste like extra virgin olive oil does)
Lemon Pepper Calamari
- Combine flour, cornstarch, salt, onion powder, garlic powder and black pepper together. Mix until evenly combined.
- Slowly whisk in beer and lemon juice. You want it to be thick but still mobile, so try for the consistency of a runny paste.
- Chill in the refrigerator for 20-30 minutes.
- Meanwhile, while the batter is chilling, wash and cut up the squid. Leave the tentacles as long strips and cut the mantle into rings. After prep, keep cold. Seafood has a tendency to spoil quickly in the heat so refrigerate until ready to fry.
- In a deep pot or fryer, heat up the oil on high heat for 5-10 minutes. You’ll know when it’s ready to fry when you drop a bit of batter into the water and it bubbles vigorously.
- When the oil is hot, dust squid pieces in flour and dip in beer batter. Make sure it is evenly coated in batter.
- CAREFULLY add to hot oil. Make sure it is evenly distributed in the oil to avoid pieces sticking together.
- Fry until golden brown and crispy then remove from oil and drain on paper towels to soak up all that extra grease.
- Serve hot with your favorite dipping sauce.
Lemon and Thyme Aioli
- In a blender, add egg, garlic, thyme leaves, Dijon mustard, salt and lemon juice together.
- Blitz together on high speed until fully pureed.
- With the blender still mixing at high speed, start slowly adding olive oil in a thin strip to the running blender and egg mixture. Keep a watchful eye on it and stop adding olive oil when you see the consistency thicken to a smoother creamier texture. When you see it turn to the consistency that you want, stop adding oil and turn off the blender.
- Transfer to a small bowl and refrigerate until ready to eat. This can be kept in the fridge for up to 5 days.
When it comes to seafood, fresh is best You can use frozen squid in a pinch if you want but you may run the risk of it being chewy and rubbery.
- Prep Time: 30
- Cook Time: 5
- Category: Seafood
- Method: Frying
- Cuisine: Western
Keywords: calamari, squid, lemon pepper, crispy, fried, aioli, thyme, garlic