1 lb fresh calamari
2 cups buttermilk
1 tsp Sweet Baby Ray's Hot Sauce
2 cups flour
salt and freshly ground black pepper
1 tsp sweet paprika
1 tsp cayenne pepper
vegetable oil, for frying
Cilantro Lime Aioli for dipping
Lemon wedges, for serving
Ingredients
Directions
Clean the calamari and cut the bodies into thick rings, reserving the tentacles separately.
Mix the milk and hot sauce in a large bowl. Add the calamari and soak in the buttermilk for up to 4 hours.
In a bowl, mix the flour, 1 tsp. salt, 1 tsp. black pepper, paprika and cayenne.
Remove the calamari from the buttermilk and drain. Dip into the flour mixture.
Fill a heavy skillet with 2 cups vegetable oil and heat over medium-high heat to 360 degrees F, or set a deep fryer to 360 degrees F. Fry the calamari, in batches, until brown and crispy, about 2 minutes.
Drain and serve with Cilantro Lime Aioli and lemon wedges.
Cilantro Lime Aioli - Mix all below ingredients:
2 cups Ken's Garlic Aioli
1 cup fresh cilantro, chopped
1/4 cup fresh lime juice
