Buttermilk Fried Calamari with Cilantro Lime Aioli
Buttermilk Fried Calamari with Cilantro Lime Aioli
Directions
- Clean the calamari and cut the bodies into thick rings, reserving the tentacles separately.
- Mix the milk and hot sauce in a large bowl. Add the calamari and soak in the buttermilk for up to 4 hours.
- In a separate bowl, mix the flour, 1 tsp. salt, 1 tsp. black pepper, paprika and cayenne.
- Remove the calamari from the buttermilk and drain. Dip into the flour mixture. Fill a heavy skillet with 2 cups vegetable oil and heat over medium-high heat to 360°F, or set a deep fryer to 360°F. Fry the calamari, in batches, until brown and crispy, about 2 minutes. Drain and serve with Cilantro Lime Aioli and lemon wedges.
Ingredients
- 2 cups Nature's Best Dairy® Buttermilk
- 1 lb calamari rings, fresh
- 1 tsp cayenne pepper, ground
- Cilantro Lime Aioli, for dipping
- 1 tsp Sweet Baby Ray's®Hot Sauce
- Peak Fresh Produce® Lemon(s), wedges for serving
- salt and pepper, to taste
- 1 tsp sweet paprika
- oil, vegetable, for frying
Cilantro Lime Aioli
Directions
- Place all ingredients in a mixing bowl and combine.
- Transfer to a container. Label, date and refrigerate.
Ingredients
- 1 cup Peak Fresh Produce® Cilantro, Fresh
- 2 cups Ken's® Garlic Aioli
- 1/4 cup lime juice, fresh squeezed
