Crispy Fried Calamari with Spicy Calabrian Chili Aioli Step-by-step instructions

Before you start

Before starting, set up your workstation: pat the squid dry and place the flour mixture in a shallow bowl. Heat the oil in a heavy pot and have a mesh strainer, paper towels, and a slotted spoon ready.

Whisk the aioli ingredients together and set aside. The entire process moves quickly once frying begins, so having everything prepped ensures a smooth workflow.

Instructions

Prep and Coat

1. 1Pat the squid dry
   Pat the squid rings and tentacles completely dry with paper towels. Moisture is the enemy of crispiness—the drier the squid, the better the coating will adhere and the crispier the result.
   Look for The squid should feel tacky, not wet, before dredging.
   Tip Dry in small batches and press firmly to remove as much moisture as possible.
2. 2Make the seasoned coating
   In a shallow bowl, whisk together the all-purpose flour, cornstarch, sea salt, and cayenne pepper until evenly combined. The cornstarch lightens the coating, creating that shattering crispness.
   Look for The mixture should be uniform with no visible streaks of salt or cayenne.
   Tip Use a fork to break up any lumps in the flour mixture.
3. 3Dredge the squid
   Toss the dried squid in the seasoned flour mixture, ensuring every piece is thoroughly coated. Shake off any excess in a mesh strainer. The coating should be a thin, even layer—too much flour can make the calamari doughy.
   Look for Each piece should be lightly dusted, with no clumps of flour.
   Tip Work in batches to avoid the squid becoming soggy from its own moisture.

At the end of this phase, the squid should be dry and evenly coated with the seasoned flour mixture. The coating should be a thin, even layer, with no excess flour clinging.

The oil should be heating up, and the aioli should be whisked and ready. The kitchen should smell of cayenne and lemon.

Fry to Golden

4. 4Heat the oil
   Pour the vegetable oil into a large, heavy pot or Dutch oven, leaving at least 3 inches of space from the top. Heat over medium-high until a deep-fry thermometer registers 375°F (190°C).
   Look for The oil should shimmer, and a pinch of flour dropped in should sizzle immediately.
   Tip Use a thermometer to maintain a steady temperature; adjust the heat as needed.
5. 5Fry the calamari
   Carefully drop a few squid pieces into the hot oil, working in small batches to avoid crowding. Fry for exactly 90 seconds, until golden and buoyant. The squid cooks quickly—overcooking makes it rubbery.
   Look for The calamari should be deep golden brown and float to the surface.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Use a slotted spoon to turn the pieces once halfway through for even browning.
6. 6Drain and season
   Using a slotted spoon, transfer the fried calamari to a paper towel-lined plate. Immediately sprinkle with a pinch of flaky sea salt while still hot. The salt will cling to the crisp coating.
   Look for The paper towel should absorb excess oil, leaving the calamari crisp.
   Tip Keep the fried pieces in a single layer to prevent steaming.

During frying, the oil should sizzle immediately when the squid is added. After 90 seconds, the pieces should be golden brown and floating. The aroma of fried seafood fills the air. The calamari should look crisp and buoyant, not greasy. Drain on paper towels and season with salt.

Serve with Aioli

7. 7Whisk the aioli
   In a small bowl, combine the mayonnaise, crushed Calabrian chiles with their oil, and fresh lemon juice. Whisk until the mixture is smooth and vibrant orange. The chiles bring smoky heat, the lemon adds brightness.
   Look for The aioli should be a uniform, glossy sauce with no streaks.
   Tip For a smoother texture, finely mince the chiles before whisking.
8. 8Serve and garnish
   Serve the fried calamari immediately in a paper cone or platter, with lemon wedges and chopped fresh parsley. Squeeze a lemon wedge over the top just before eating, and dip into the spicy aioli.
   Look for The calamari should still be crisp and hot when served.
   Tip Have the aioli ready before frying so you can serve right away.

The final phase brings it all together: the calamari is plated with lemon wedges and parsley, and the aioli is served alongside. The contrast of crunchy, salty, spicy, and bright is visually appealing. The dish should be served immediately, while the coating is at its crispiest.

Common mistakes

The most common mistake is overcrowding the pot, which lowers the oil temperature and results in greasy, soggy calamari. Fry in small batches, giving each piece room to cook.

Another issue is not drying the squid thoroughly; excess moisture makes the coating slide off. Finally, frying too long or at too low a temperature can make the squid tough and chewy. Stick to 90 seconds and maintain the oil at 375°F (190°C).

How to tell it’s done

The calamari is done when it is golden brown and floats to the surface of the oil. The coating should be crisp and shatter when bitten, and the squid inside should be opaque and tender, not rubbery.

To ensure safety, the internal temperature of the squid should reach 145°F (63°C) when checked with an instant-read thermometer. Because the pieces are small, this temperature is reached during the 90-second fry.

• Shellfish: 145°F (63°C) in the thickest part