Crispy Fried Calamari with Spicy Aioli and Fried Basil

Ingredients

• 1.5 lb fresh or thawed frozen whole squid, cleaned (bodies and tentacles separated)
• 1 cup whole milk (for soaking)
• 3/4 cup fine semolina flour
• 3/4 cup all-purpose flour
• 1.5 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 2 quarts neutral oil for frying (such as vegetable or canola oil)
• 20 leaves fresh basil leaves, large, washed and completely dried
• 1/4 tsp flaky sea salt (for finishing)
• 1/2 cup mayonnaise (full fat)
• 2 tbsp sriracha hot sauce
• 1 tsp fresh lemon juice
• 1 clove garlic, finely grated on a microplane
• 1/4 tsp smoked paprika
• 1/4 tsp kosher salt
• 1 whole fresh lemon, cut into wedges

Instructions

1. 1

   Make the spicy aioli first so it has time to develop flavor: In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbsp sriracha, 1 tsp fresh lemon juice, 1 grated garlic clove, 1/4 tsp smoked paprika, and 1/4 tsp kosher salt until completely smooth and uniformly orange-pink in color. Taste — it should be creamy, smoky, and have a lingering heat. Adjust sriracha for more heat if desired. Cover and refrigerate until ready to serve.

2. 2

   Prepare the calamari: If starting with whole squid, pull the tentacles from the body, remove the clear quill (plastic-like backbone) from inside the body tube, and peel off the thin purple skin. Rinse bodies and tentacles under cold running water, then pat completely dry with paper towels. Using a sharp chef's knife on a cutting board, slice the squid bodies crosswise into 1/2-inch rings. Leave tentacles whole if small, or halve if large. Place all cut calamari in a large mixing bowl.

3. 3

   Soak the calamari in milk: Pour 1 cup of whole milk over the calamari, toss to coat, and let soak at room temperature for 20 minutes. This step tenderizes the squid and helps the dredge adhere. Do not skip this step. While it soaks, wash and thoroughly dry 20 large basil leaves — any moisture will cause violent oil splatter.

4. 4

   Mix the dredge: In a wide shallow baking dish, whisk together 3/4 cup semolina flour, 3/4 cup all-purpose flour, 1.5 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp cayenne until evenly blended. The semolina adds extra crunch and texture compared to all-purpose alone. Set aside.

5. 5

   Heat the oil: Pour 2 quarts of neutral oil into a large heavy-bottomed Dutch oven or deep pot. Clip a deep-fry thermometer to the side and heat over medium-high heat until the oil reaches 375°F (190°C). This will take approximately 10–15 minutes — do not rush it. Prepare a wire rack set over a rimmed baking sheet and position it near the stove for draining.

6. 6

   Once the oil reaches 375°F, carefully lower the completely dry basil leaves into the hot oil using tongs or a spider strainer — stand back as they will spatter briefly. Fry for 15–20 seconds only, until the leaves turn a deep, vivid green and become completely translucent and crisp. They will look slightly darker and almost lacquered. Remove immediately with a spider strainer onto the wire rack and sprinkle lightly with flaky sea salt. They will crisp further as they cool. Work in 2–3 batches to avoid crowding.

7. 7

   Drain the calamari from the milk using a colander — do not rinse. Working in batches of about one-quarter of the calamari at a time, drop the wet pieces into the seasoned flour dredge. Toss with your fingers or a fork, pressing gently so the flour adheres in a thin, even coating. Lift each piece and shake off all excess flour vigorously — clumps of excess flour will burn and taste bitter in the oil.

8. 8

   Carefully lower the first batch of dredged calamari into the 375°F oil using a spider strainer or slotted spoon — never drop pieces in with your fingers. The oil will bubble vigorously. Fry for 2 to 2.5 minutes, stirring gently once or twice with the spider strainer, until the calamari is deep golden brown and the coating is fully crisp. Do not overcook — squid becomes rubbery after 3 minutes. Use a thermometer to monitor oil temperature between batches; return to 375°F before adding each new batch.

9. 9

   Remove the fried calamari with the spider strainer and transfer immediately to the wire rack in a single layer — never pile hot calamari on paper towels alone as steam will make the bottoms soggy. Season immediately with a small pinch of kosher salt while still glistening. Repeat with remaining batches, letting the oil return to 375°F each time before frying.

10. 10

    Transfer the fried calamari to a large serving plate or wide shallow bowl, arranging the pieces in a loose mound. Tuck the fried basil leaves throughout and on top of the calamari — they add a dramatic pop of color and a unique crispy, herbal note. Place a small ramekin of the spicy sriracha aioli on the side and add 2–3 lemon wedges to the plate.

11. 11

    Serve immediately — fried calamari is at its peak within 5 minutes of coming out of the oil, while the crust is at maximum crunch. Encourage diners to squeeze fresh lemon juice over the top just before eating and to dip generously in the aioli. If serving as part of a larger spread, keep calamari warm in a 200°F oven on the wire rack for up to 10 minutes, but no longer.

Tools you’ll need

• large heavy-bottomed Dutch oven or 6-quart deep pot
• deep-fry or candy thermometer
• large wire rack set over a rimmed baking sheet
• spider strainer or slotted spoon
• large mixing bowl
• medium mixing bowl
• shallow baking dish or wide bowl (for dredging)
• paper towels
• sharp chef's knife
• cutting board
• small ramekin or dipping bowl
• whisk
• tongs

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min