Crispy Sichuan Calamari with Coriander Aioli
Ingredients
- 1 cup All-purpose flour
- 1 tsp Garlic powder
- ½ tsp Ground ginger
- 1 tsp Diamond Crystal kosher salt
- 1 tsp Smoked paprika
- ½ tsp Ground cumin
- 1 lb Calamari/cleaned squid tubes sliced into ½ inch rings, tentacles left whole
- Neutral oil for frying
- 4-6 Garlic cloves halved
- 3-4 tbsp Sichuan chili crisp** see notes
- Large handful fresh cilantro roughly chopped
- Lime wedges for serving
Coriander Aioli
- 3 tbsp Kewpie mayonnaise
- ½ tsp Ground coriander
- ½ tsp Sichuan chili crisp oil
Instructions
- Pat the calamari rings and tentacles completely dry. In a large mixing bowl, whisk together the flour, garlic powder, ground ginger, kosher salt, smoked paprika, and ground cumin. Toss the calamari in the seasoned flour, shaking off any excess. Be sure the flour mixture coats all parts of the rings and tentacles.
- Heat about 2 inches of neutral oil in a heavy pot or dutch oven to 375°F. Fry the garlic halves first, just until they begin to soften and turn a light golden color. Remove with a slotted spoon and set aside on a paper towel. Sprinkle with salt.
- Fry the calamari in batches to avoid crowding the pot. Fry for about 2 minutes per batch until golden and crispy. Remove with a slotted spoon or pasta spider and set on a paper towel-lined rack. Sprinkle with salt while still hot.
- Once all the calamari is fried and still warm or hot, add fried calamari and fried garlic to a clean large mixing bowl along with the cilantro and the Sichuan chili oil, making sure to scoop up the sediment from the bottom of the jar. Toss until evenly coated.
- In a separate small bowl, combine the kewpie mayo with the ground coriander and the Sichuan chili crisp oil until smooth.
- Serve calamari warm with a lime wedge and coriander aioli on the side.
