Buttermilk Fried Calamari with Cilantro Lime Aioli
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.
