Crispy Fried Calamari with Cajun Lemon Aioli by Nachocookin

Ingredients

• 2 lbs calamari, cleaned rings and tentacles
• 1.5 cup all-purpose flour
• 1 tsp baking powder
• 2.5 tsp tony chachere’s original creole seasoning
• 1 qt oil or beef tallow (for frying)
• 0.5 cup mayonnaise
• 1.5 tsp tony chachere’s original creole seasoning (for aioli)
• 1.5 tsp fresh lemon juice
• 0.5 tsp dijon mustard
• 1 small clove garlic, grated
• 1 tsp hot sauce
• 2 lemon wedges (for serving)

Instructions

1. Whisk together mayonnaise, 1.5 tsp Creole seasoning, lemon juice, Dijon mustard, grated garlic, and hot sauce in a bowl until smooth; refrigerate for 10–15 minutes to meld flavors.
2. Pat the calamari very dry with paper towels to ensure a crispy crust.
3. Combine flour, baking powder, and 2.5 tsp Creole seasoning in a shallow bowl to create the dredge.
4. Heat the frying oil in a deep pot to 375°F (190°C).
5. Toss the dried calamari in the flour mixture in small batches, shaking off any excess coating.
6. Fry the calamari in small batches for 45–60 seconds, or until the coating is light golden brown.
7. Remove the calamari to a paper towel-lined rack to drain, seasoning with a light pinch of extra Creole seasoning if desired.
8. Serve immediately while hot with the prepared aioli and lemon wedges.