Fried Calamari with Two Dipping Sauces

Monica Keleher

By
@MonicaKeleher

Living in New England we are spoiled to have some great fried seafood stands but they can be pricey so I thought about trying it on my own. This recipe is fantastic! And the dipping sauces really take it up a notch! Hope you love it as much as we do.

Thanks
Monica


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Ingredients

2 c
buttermilk
1 lb
calamari rings
1 tsp
srirachia sauce
2 c
flour
1 tsp
paprika
1 tsp
cayenne pepper
salt and pepper to taste
3
eggs
canola oil for frying

FOR THE TOMATO BASED SAUCE

1 Tbsp
olive oil
1
small onion chopped
1-2
cloves garlic, minced
1 Tbsp
capers and a bit of the juice
1 can(s)
diced tomatoes
few pinches red pepper flakes
2
anchovy fillets, or anchovy paste
handful italian parsley roughly chopped
1/4 c
kalamata olives, pitted and chopped
1 tsp
tomato paste
lemon

OLD BAY AIOLI SAUCE

1 c
mayonnaise
1
lemon, juiced
1 Tbsp
dijon mustard
1 Tbsp
sriracha
1 Tbsp
old bay seasoning
handful italian parsley chopped
salt and pepper to taste

Directions Step-By-Step

1
in a bowl add the buttermilk, sriracha, and calamari and let soak for up to 4 hours in the fridge
2
in a bowl combine the flour, salt, pepper, cayenne pepper, paprika and mix together.
3
In another bowl beat the eggs
4
get your deep fryer to 375 or a pan of oil
5
remove the calamari from the buttermilk.
6
dip the calamari in the egg and then into the flour mixture and shake off extra. Add the coated calamari to the oil and cook until golden brown. Remove and place on a paper towel or wire rack
7
To make the tomato olive dip.
add olive oil to a sauce pan and add the onions and garlic, red pepper flakes and cook for a few minutes.
8
add the tomato paste, anchovies, olives, canned tomatoes and capers and let cook about 20 minutes.
Taste and add salt and pepper to taste.
9
add the parsley and some lemon juice to taste.
10
For the old bay aioli dip
Combine all ingredients in a bowl and serve Super easy! Super delicious!

About this Recipe