INGREDIENTS
1 lb calamari, bodies sliced into 1/2-inch rings, tentacles left whole
1 1/2 cups buttermilk
1 cup flour
2 tsp. paprika
2 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. cayenne
1 tsp. red chili flakes
Oil for frying
Chopped parsley for garnish
Lemon wedges to serve
Lemon Aioli:
1/3 cup mayonnaise
Zest and juice of 1 lemon
Dash of Tabasco
Salt and pepper to taste
DIRECTIONS
Prepare lemon aioli by whisking together mayonnaise and Tabasco sauce.
Season with salt and pepper.
Soak calamari in buttermilk for 20 to 30 minutes.
Preheat frying oil to 350-degrees.
Combine flour with paprika, salt, black pepper, garlic powder, cayenne pepper and red chili flakes.
Dredge calamari in seasoned flour, tossing evenly to coat.
Carefully drop a handful of the calamari into the hot oil.
Cook until golden brown, about 1-2 minutes.
Remove with slotted spoon and transfer to a paper lined baking sheet.
Repeat with remaining calamari.
Sprinkle parsley on top.
Serve with lemon wedges and lemon aioli.
