The smoky chipotle sauce adds a nice depth to this simply fried calamri. Plenty of lemon spritzed over the top while it’s piping hot is the secret to success.
- 2 clove garlic peeled and chopped
- 1 chipotle pepper with some of its canned adobo sauce (to taste)
- 1 lemon, juiced
- 1 orange, juiced
- 1 lime, juiced
- 1 tablespoon red onion, minced
- ½ teaspoon mustard seeds, lightly crushed
- ½ cup vegetable oil
- 1 pound fresh calamari tubes and tentacles, cleaned, rinsed and sliced
- 1 cup buttermilk
- 1½ cup ll-purpose flour
- 1 teaspoon parsley leaves, finely minced
- 1 teaspoon coarse salt, plus more for seasonong
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon cayenne
- oil for frying
- lemon wedges
Add the garlic, chipotle, citrus juices, red onion, mustard seeds to a blender or mini-food processor. With the machine running gradually drizzle in the oil until the desired creamy texture is achieved. You may not need all the oil. Gradually whisk in oil until blended. Set aside until ready to serve.
Soak the calamari in the buttermilk for at least one hour. Combine the flour with the parsley, salt, pepper and cayenne in a medium bowl. Remove the calamari from the buttermilk and shake off a bit of the excess. Dredge the calamari in the flour mixture, keeping all the pieces separate. Shake off the excess flour.
Pour oil to a depth of about 2 inches in a deep pan. Heat to 365. Fry calamari, in batches, for about 1 minute or until done, turning after 30 seconds. Make sure to not crowd the pan. Drain on paper towels, season with salt and a big spritz of lemon. Serve with additional fresh squeezed lemon, and some of the Chipotle sauce on the side.