Spicy Fried Calamari
Crispy spicy fried calamari with jalapeños and lime. Recipe, dipping sauce, and tips to keep calamari tender and crunchy.
This spicy and scrumptious seafood recipe is courtesy of our friend Alfredo Garcia, better known as @freddsters.
- Marinate calamari in cream, lime and spices for 30 to 60 minutes to add flavor and mild tenderizing.
- Dredge in a flour and cornstarch mix, then fry in hot oil 3 to 4 minutes until light golden for best texture.
- Make the lime mayo dipping sauce ahead and reheat leftovers in an oven or air fryer to keep them crisp.
Spices
Featured in this Recipe
Preparation Instructions:
Step 1
Add calamari to a bowl with the sliced jalapeños, 1 tbsp each of the garlic powder, Mexican Chile Lime Seasoning and the Vulcan's Fire Salt, juice of one lime and the heavy cream. Mix and let marinade for at least 30 minutes.
Step 2
To make the dipping sauce, mix together the mayo, sour cream, the juice of one lime, the remaining seasonings, salt & pepper. Once combined, chill until ready to serve.
Step 3
To another large bowl, add the flour, corn starch, another 1 tbsp each of the three main spices, whisk to combine.
Step 4
To a large skillet, add the oil and set to medium high heat.
Step 5
To coat the calamari, working in batches, take it out of the marinade mixture, let the excess drain off then add it to the flour mixture, toss to coat evenly. Repeat until all the calamari and jalapeños are coated.
Step 6
Once the oil is hot, in batches, fry the calamari and jalapeños for 3-4 minutes or until just getting golden brown. Once taken out of the oil, immediately top the fried calamari with more spicy salt.
thespicehouse.com
More About This Recipe
Choose a neutral, high heat oil for frying. Canola oil, peanut oil, and sunflower oil are good choices.
Watch How Easy it is to Make:
@thespicehouse57 Spicy Fried Calamari from @freddsters 🔥 Seasoned with our Granulated Garlic, Mexican Chile Lime Seasoning, and Vulcan’s Fire Salt! #thespicehouse #freddsters #spices #seafood #spicy #spicyrecipes #spicyfood ♬ original sound - The Spice House
Frequently Asked Questions
How long should I marinate the calamari?
Marinate at least 30 minutes and up to 60 minutes. The cream and lime add flavor and tenderize, but avoid long acidic marinating beyond 1 to 2 hours to prevent a mushy texture.
How do I prevent the calamari from becoming rubbery?
Fry quickly in hot oil until just golden, about 3 to 4 minutes. Overcooking is the usual cause of rubbery calamari. Work in batches, drain excess marinade, and keep oil temperature steady.
Can I use frozen calamari?
Yes. Thaw fully in the refrigerator, pat dry to remove moisture, then marinate and coat as the recipe directs. Extra water cools the oil and makes the crust soggy, so dry well.
What oil temperature should I use for frying?
Aim for 350 to 375°F. Use a deep-fry or candy thermometer for accuracy. If you do not have one, drop a pinch of the flour mix into the oil; it should sizzle and float immediately.
Can I bake or air-fry the calamari instead of deep frying?
Yes. Toss the coated calamari with a little oil and bake at 425°F for about 8 to 12 minutes, flipping once. Air-frying at 375 to 400°F for 6 to 10 minutes works too, but the texture will be slightly less crisp than deep frying.
How can I reduce the heat if I want a milder version?
Cut back or omit the jalapeños and use less of the Mexican Chile Lime Seasoning and Vulcan's Fire Salt. Remove jalapeño seeds and membranes to reduce heat but keep the flavor.
How should I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 400°F oven or an air fryer for a few minutes to restore crispness. Avoid microwaving, which makes them soggy.
How long should I marinate the calamari?
Marinate at least 30 minutes and up to 60 minutes. The cream and lime add flavor and tenderize, but avoid long acidic marinating beyond 1 to 2 hours to prevent a mushy texture.
How do I prevent the calamari from becoming rubbery?
Fry quickly in hot oil until just golden, about 3 to 4 minutes. Overcooking is the usual cause of rubbery calamari. Work in batches, drain excess marinade, and keep oil temperature steady.
Can I use frozen calamari?
Yes. Thaw fully in the refrigerator, pat dry to remove moisture, then marinate and coat as the recipe directs. Extra water cools the oil and makes the crust soggy, so dry well.
What oil temperature should I use for frying?
Aim for 350 to 375°F. Use a deep-fry or candy thermometer for accuracy. If you do not have one, drop a pinch of the flour mix into the oil; it should sizzle and float immediately.
Can I bake or air-fry the calamari instead of deep frying?
Yes. Toss the coated calamari with a little oil and bake at 425°F for about 8 to 12 minutes, flipping once. Air-frying at 375 to 400°F for 6 to 10 minutes works too, but the texture will be slightly less crisp than deep frying.
How can I reduce the heat if I want a milder version?
Cut back or omit the jalapeños and use less of the Mexican Chile Lime Seasoning and Vulcan's Fire Salt. Remove jalapeño seeds and membranes to reduce heat but keep the flavor.
How should I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 400°F oven or an air fryer for a few minutes to restore crispness. Avoid microwaving, which makes them soggy.
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