Best 7 Fried Squid With Aïoli Recipes

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**Fried Squid with Aioli: A Mediterranean Symphony of Flavors**

Embark on a culinary journey to the sun-kissed shores of the Mediterranean and discover the delectable flavors of fried squid with aioli. This classic dish captures the essence of coastal cuisine, where the freshest seafood meets a symphony of herbs and spices. Indulge in crispy, golden-brown squid, perfectly complemented by a creamy and tangy aioli sauce. This tantalizing combination will transport your taste buds to a seaside paradise, leaving you craving more. Our comprehensive article features a collection of carefully curated recipes, each offering a unique twist on this beloved dish. Whether you prefer a traditional approach or a modern interpretation, you'll find inspiration and guidance to create an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

FRIED SQUID



Fried Squid image

While cooking squid I tried innumerable coatings. I have two conclusions to report: If you like cakey batter, make what amounts to a thick pancake batter. If you just want a little bit of crust (this is my preference), dredge lightly in flour; it doesn't get any simpler or better.

Provided by Mark Bittman

Categories     quick, appetizer

Time 2m

Yield 4 servings

Number Of Ingredients 7

Neutral oil, like grapeseed or corn, as needed
1 1/2 pounds cleaned squid, sliced into rings, tentacles cut in half lengthwise if large
Salt
ground black pepper
All-purpose flour as needed
3 or 4 jalapeños, cut into rings, optional
Lemon wedges for serving

Steps:

  • Put 1 1/2 to 2 inches of oil in a deep pan over medium-high heat. Meanwhile, spread about 1/4 of the squid at a time on several layers of paper towels and put another couple of layers of towels on top, blotting squid to rid it of as much moisture as possible. Season squid with salt and pepper; put flour in a bowl.
  • When oil is hot, put about 1/4 of the squid in flour, then move it to a sieve over the bowl and shake to remove any excess. Add squid to oil along with some jalapeños if you like, adjusting heat as necessary so temperature remains nearly constant. Fry until squid is lightly browned and cooked through, about 2 minutes. Do not overcook. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt. Start next batch while you eat the first with lemon wedges.

Nutrition Facts : @context http, Calories 393, UnsaturatedFat 25 grams, Carbohydrate 7 grams, Fat 28 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 3 grams, Sodium 461 milligrams, Sugar 0 grams, TransFat 0 grams

CALAMARES A LA ROMANA FRIED SQUID WITH AIOLI



Calamares a La Romana Fried Squid with Aioli image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

4 cups soy oil
12 ounces squid bodies, cut into rings
Flour Mix, recipe follows
Salt
4 ounces Aioli, recipe follows
2 cups all-purpose flour
1 tablespoon fresh thyme leaves
1 tablespoon sweet paprika
1 cup olive oil
1 whole egg
2 tablespoons water, or more as needed
4 to 5 drops lemon juice
2 to 3 garlic cloves
Salt

Steps:

  • Fill a deep pot halfway with the oil and heat to 350 degrees F.
  • Dredge squid in Flour Mix and deep fry until golden color. Add salt, to taste. Serve with Aioli.
  • Mix all the ingredients.
  • Put garlic, water, lemon juice and 1/2 cup olive oil in mixing bowl. Add the remaining olive oil slowly until emulsifies. If too thick, add more water.

FRIED CALAMARI WITH FRIED LEMONS AND LEMON AIOLI



Fried Calamari with Fried Lemons and Lemon Aioli image

Provided by Marc Murphy

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound calamari, bodies sliced into 1/2-inch rings and tentacles cut in half
1 1/2 cups buttermilk
1/2 cup mayonnaise
2 teaspoons Dijon mustard
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
Neutral cooking oil, for frying
1 1/2 cups all-purpose flour
3 teaspoons paprika
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 lemons, sliced thin (about 15 slices), plus lemon zest for garnish
1 cup fresh parsley leaves, plus some chopped, for garnish

Steps:

  • For calamari: Soak the calamari pieces in the buttermilk in a bowl for at least 1 hour and up to 4 hours in the refrigerator.
  • For the lemon aioli: Add the mayonnaise, Dijon mustard, lemon zest and juice, salt and pepper to a medium bowl. Stir to combine and adjust the seasoning as needed. Set aside until ready to serve.
  • Preheat a deep-fryer or several inches of oil in a Dutch oven to 375 degrees F.
  • For the flour seasoning: Add the flour, paprika, salt and pepper to a large bowl. Drain the calamari and put into the flour mixture, making sure each piece gets coated with the flour. Dump all the contents into a colander and shake off any excess flour. Line a dish with paper towels and set aside.
  • In batches, add the lemon slices and calamari to the preheated oil and fry, mixing with a slotted spoon to prevent the calamari from clumping together, until golden brown, 2 to 3 minutes.
  • Right before you take the calamari and lemon out of the fryer, toss in the parsley leaves carefully; this will cook very fast and can splatter, so stand back. Take all the contents out of the fryer to the lined dish and season with salt.
  • Serve with the aioli, garnished with the zest and chopped parsley.

CRISPY FRIED CALAMARI & AïOLI



Crispy fried calamari & aïoli image

Transport yourself to a seaside taverna with Mediterranean-inspired deep-fried squid rings and garlicky aïoli. Cooking this is easier than you think

Provided by Esther Clark

Categories     Starter

Time 20m

Number Of Ingredients 10

500g squid, tubes and tentacles, cleaned
vegetable oil, for deep-frying
50g plain flour
50g cornflour
¼ tsp baking powder
pinch of cayenne pepper
150g mayonnaise
1 large garlic clove, finely grated
pinch of saffron
½ lemon, juiced

Steps:

  • Cut the tentacles off the squid and put in a bowl. Slice the squid tubes into roughly 1cm thick rings and add to the bowl. Heat the oil in a large heavy-based pan over a low heat, ensuring it is no more than two-thirds full.
  • For the aïoli, mix the mayonnaise, garlic, saffron and lemon juice in a small bowl. Set aside.
  • Toss the squid with the flour, cornflour, baking powder, cayenne and ½ tsp salt. When the oil has reached 170C on a thermometer, or when a cube of bread is dropped in and turns golden brown in 30 seconds, deep-fry the squid in batches for 2 mins, or until lightly golden and crisp. Set aside on a tray lined with kitchen paper. Serve the fried squid with the aïoli on the side for dipping.

Nutrition Facts : Calories 388 calories, Fat 30 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.4 grams fiber, Protein 14 grams protein, Sodium 0.7 milligram of sodium

SPICY FRIED CALAMARI WITH LEMON AIOLI



Spicy Fried Calamari With Lemon Aioli image

I'd been looking for a good spicy calamari recipe for some time when I stumbled across this recipe from the Global Gourmet. It's wooooonderful.

Provided by jeniwan

Categories     Squid

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

5 tablespoons all-purpose flour
5 tablespoons cajun seasoning
9 -12 squid, 5 to 7 inches long, cleaned and sliced
3 -4 cups canola oil
lemon wedges or lime wedge
1 1/2 tablespoons Dijon mustard
1 tablespoon minced garlic
2 egg yolks
1/2 tablespoon white pepper
1/2 teaspoon salt
1/2 slice white bread, crusts removed and bread torn into pieces
2 cups olive oil or 2 cups canola oil
1/2 cup ice water (optional)

Steps:

  • For the Calamari place the flour and Cajun spice mix in a large bowl and mix. Add the squid and turn until all the pieces are thoroughly coated. Shake off the excess mixture.
  • In a large, heavy pot or deep-fryer over medium heat, heat the oil to 375°F or until almost smoking.
  • Fry the squid for 2 to 3 minutes, or until a light golden brown.
  • Using a slotted spoon, transfer to paper towels to drain.
  • Serve immediately with lemon or lime wedges and Lemon Aioli.
  • For the Lemon Aioli place the zest, juice, mustard, garlic, egg yolks, pepper, salt, and bread in a blender or food processor and puree to a smooth paste.
  • With the machine running, drizzle in the oil. If the aioli appears too thick, add 2 tablespoons of water at a time to adjust the consistency. Store in an airtight jar in the refrigerator for up to 2 weeks.

Nutrition Facts : Calories 687.5, Fat 73.6, SaturatedFat 10.5, Cholesterol 62.9, Sodium 254.3, Carbohydrate 7.2, Fiber 0.5, Sugar 0.3, Protein 1.9

FRIED SQUID WITH AIOLI



Fried Squid with Aioli image

How does this remain shatteringly crisp? The secret is hiding in the batter: potato starch and arepa flour, the tickets to everlasting crunchiness.

Provided by Jeremiah Stone

Categories     Bon Appétit     Appetizer     Squid     Fry     Deep-Fry     Mayonnaise     Wheat/Gluten-Free     Hominy/Cornmeal/Masa     Garlic     Seafood     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 4 servings

Number Of Ingredients 16

2/3 cup potato starch
1 1/4 teaspoons baking powder
1 3/4 cups arepa flour (precooked cornmeal), divided
1 large egg yolk
1 garlic clove, finely grated
1 teaspoon fresh lemon juice
1/2 cup grapeseed oil
1/4 cup olive oil
Kosher salt
Vegetable oil (for frying; about 8 cups)
6 ounces cleaned squid, bodies and tentacles separated
4 scallions, white and pale-green parts only, sliced into 3-inch pieces
4 very thin lemon wheels
1/3 cup torn basil leaves
Special Equipment
A deep-fry thermometer

Steps:

  • Whisk potato starch, baking powder, and 3/4 cup arepa flour in a large bowl. Whisk in 2 1/3 cups water; let sit 30 minutes to allow flour to hydrate. Place remaining 1 cup arepa flour in a shallow bowl.
  • Meanwhile, whisk egg yolk, garlic, and lemon juice in a small bowl to combine. Whisking constantly, gradually drizzle in grapeseed oil and olive oil; whisk until sauce is thickened and emulsified. Season aioli with salt; stir in 1 tsp. water.
  • Fit a large pot with thermometer; pour in vegetable oil to come 3" up sides of pot. Heat over medium-high until thermometer registers 375°F.
  • Meanwhile, cut squid. Slice bodies lengthwise along one side and open to expose interior. Cut in half crosswise (or in thirds if large). Cut each half (or third) into 1 1/2" triangles; cut tentacles in half. Rinse; pat dry.
  • Working in batches of 5 or 6 and returning oil to 375°F between batches, dredge squid, scallions, and lemon in arepa flour, shaking off excess; dip into batter, letting extra drip off. Fry, turning every 30 seconds or so, until golden, crisp, and puffed, about 2 minutes. Transfer to paper towels; season with salt. Top with basil and serve with aioli.

FRIED SQUID WITH AïOLI



Fried Squid with Aïoli image

Categories     Garlic     Appetizer     Fry     Mayonnaise     Squid     Gourmet

Number Of Ingredients 13

For aïoli
1 cup mayonnaise
1/4 cup sour cream
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh flat-leafed parsley leaves
1 teaspoon minced garlic
24 Ritz crackers (about 3 ounces)
3/4 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon sugar
1 pound small squid, cleaned
about 5 cups vegetable oil for deep-frying
Accompaniment: lemon wedges

Steps:

  • Make aïoli:
  • In a small bowl stir together mayonnaise, sour cream, lemon juice, parsley, and garlic until combined well and season with salt and pepper. Aïoli may be made 2 days ahead and chilled, covered.
  • In a food processor pulse crackers with flour, salt, and sugar until finely ground and transfer to a bowl.
  • Cut flaps from squid sacs if attached. Cut flaps into 1/4-inch-thick rings. Pat squid dry with paper towels and season with salt and pepper.
  • In a 3-quart heavy kettle heat 2 inches oil over moderate heat until a deep-fat thermometer registers 375°F. While oil is heating, toss squid in flour mixture to coat, shaking off excess. Fry squid in small batches, turning it, until golden and crisp, about 1 minute, transferring with a slotted spoon to paper towels to drain. Make sure oil returns to 375°F between batches.
  • Serve squid with aïoli and lemon wedges.

Tips:

  • Ensure your squid is fresh: Fresh squid should have a firm texture and a slightly briny smell. Avoid squid that is slimy or has a strong fishy odor.
  • Clean the squid properly: To clean the squid, remove the head, tentacles, and ink sac. Then, score the body of the squid in a criss-cross pattern to help it cook evenly.
  • Soak the squid in milk: Soaking the squid in milk for 30 minutes before cooking helps to tenderize it and reduce the fishy smell.
  • Use a light coating of flour: When frying the squid, use a light coating of flour to help it crisp up. Too much flour will make the squid tough.
  • Fry the squid in hot oil: Heat the oil to 350°F (175°C) before frying the squid. This will help to create a crispy outer layer.
  • Don't overcrowd the pan: When frying the squid, don't overcrowd the pan. This will cause the squid to steam instead of fry, resulting in a soggy texture.
  • Serve the squid immediately: Fried squid is best served immediately after it is cooked. This will ensure that it is crispy and tender.

Conclusion:

Fried squid is a delicious and versatile dish that can be enjoyed as an appetizer or main course. By following these tips, you can create perfectly fried squid that is crispy, tender, and flavorful. Serve it with your favorite dipping sauce, such as aioli, tartar sauce, or marinara sauce, and enjoy!

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