Double-Breaded Calamari2022-06-28T11:12:40-04:00

Double-Breaded Calamari

Presented by Pearly Baker’s Ale House


1 cup flour
1 cup cornstarch
2 T paprika
2 T onion powder
2 T garlic powder
1 T cumin
1 tsp. cayenne
6 oz. fresh calamari
2 cups whole milk
Vegetable or soy oil for deep frying
Salt to taste

Optional garnishes: pickled red onion, fresh herbs or other favorite flavors, as desired.

Burnt lemon aioli:

2 lemons, cut in half crosswise (seedless variety if available)
1 tsp. salt
2 cups mayonnaise


Prepare aioli (below) before cooking the calamari. Combine flour, cornstarch, paprika, onion powder, garlic powder, cumin, and cayenne in a mixing bowl. Thin slice calamari and dredge in flour mixture, dunk in milk then coat again in the flour mixture. Deep fry at 350°F for 3 to 5 minutes, or until crisp and golden. Remove calamari and drain on paper towels. Sprinkle with salt and optional garnishes, plate, and serve with a side of aioli.

For the burnt lemon aioli: Char lemons on a hot grill, cut side down. Cool to room temperature. Squeeze juice into a bowl containing the mayonnaise, add salt and stir until evenly combined. (If using seeded lemons, remove seeds by squeezing through a strainer into a small bowl.) Store in the fridge until ready to use. Leftovers may be used to complement almost any type of seafood or grilled vegetables. 


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As seen in the Summer/Fall 2022 Issue

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