Learn the secrets that make my Calamari a little bit better than everyone else’s. Discover how to prepare and cook calamari perfectly, ensuring it’s crispy on the outside and tender on the inside. Plus, I’ll share two delicious dipping sauces—my special cocktail sauce and a creamy cashew lemon garlic sauce—to elevate your calamari experience.
Red Cocktail Sauce
| Ingredients | Instructions |
|---|---|
| • 12 oz chili sauce • 1 tsp balsamic vinegar • 1 tsp fresh garlic, minced • 2 tbsp prepared horseradish • 1 tbsp capers, chopped • ½ tbsp fresh herbs (dill, cilantro, Italian parsley), finely chopped • 1 green onion, thinly sliced • A touch of salt • ½ tsp homemade hot sauce (adjust to taste) • Honey or maple syrup (optional for sweetness, no more than 1 tbsp) • 1 oz lemon juice | Mix all ingredients together well. Store in the refrigerator for up to 3 weeks. |
Cashew Lemon Garlic Sauce
| Ingredients | Instructions |
|---|---|
| • 2 cups raw unsalted unroasted cashews, soaked overnight (6 hrs minimum) | 1. Drain and rinse the soaked cashews. Place them in a blender or food processor. |
| • 1 cup fresh lemon juice • 1 cup water • 2 tsp salt • 3 oz garlic (almost a half cup), minced • 1 tsp hot sauce | 2. Blend all ingredients together in a blender until smooth. Store in the refrigerator for up to 3 weeks. |
Fried Calamari
| Ingredients | Instructions |
|---|---|
| • Calamari (tubes and tentacles), cleaned | 1. Rinse the calamari under cold water. If desired, peel off the thin purple skin for a milder flavor. Slice the calamari tubes into ¾-inch rings. If the tentacles are very large, halve them. |
| • Buttermilk • House seasoning (or seasoned salt) | 2. Soak the pieces separately in buttermilk with a touch of house seasoning for at least 2 hours and up to 24 hours. |
| • Self-rising flour | 3. Drain the marinated calamari well and then coat each piece lightly with self-rising flour, making sure to get flour into any crevices for extra crispiness. Shake off any excess flour. |
| • Avocado oil or light olive oil | 4. Fry: Heat oil to 375°F in a deep fryer. Fry the calamari in batches until golden brown and crispy (about 30-45 seconds per batch). You want to do this with a thermometer. If you go lower than 370 you’ll end up with greasy soggy calamari if you get too high it’s going to brown faster than it cooks. |
| • House seasoning or Salt & Pepper to taste For serving: • Cocktail sauce • Cashew lemon garlic sauce • Greek yogurt | 5. Remove from oil and place in a bowl with house seasoning. Serve with cocktail sauce, cashew lemon garlic sauce, or Greek yogurt for dipping. |