Buttermilk Fried Calamari with Cilantro Lime Aioli


  • 1 lb Fresh calamari
  • 2 cups Buttermilk
  • 1 tsp Hot Sauce (SJ3127HH)
  • 2 cups Flour
  • 1 tsp Salt
  • 1 tsp Black pepper, freshly ground
  • 1 tsp Sweet paprika
  • 1 tsp Cayenne pepper
  • 1 cup Cilantro Lime Aioli, for dipping
  • 2 cups Vegetable oil, for frying
  • 2 Lemon wedges


  1. Clean the calamari and cut the bodies into thick rings, reserving the tentacles separately.
  2. Mix the milk and Hot Sauce (SJ3127HH) in a large bowl. Add the calamari and soak in the buttermilk for up to 4 hours.
  3. In a bowl, mix the flour, salt, black pepper, paprika, and cayenne.
  4. Remove the calamari from the buttermilk and drain. Dip into the flour mixture.
  5. Fill a heavy skillet with 2 cups vegetable oil and heat over medium-high heat to 360°F, or set a deep fryer to 360°F. Fry the calamari, in batches, until brown and crispy, about 2 minutes.
  6. Drain and serve with Cilantro Lime Aioli and lemon wedges.