🍋 Lemon Garlic Calamari with Aioli

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Here’s the full recipe for 🦑 Lemon Garlic Calamari with Aioli — crispy, golden calamari tossed in zesty lemon-garlic butter and served with a creamy homemade aioli for dipping. Perfect as an appetizer or light meal! 💛

Servings: 4
Prep Time: 15 minutes
Cook Time: 8–10 minutes
Total Time: ~25 minutes

🧂 Ingredients

For the Calamari:

1 lb (450g) calamari rings and tentacles, cleaned and patted dry

½ cup all-purpose flour

¼ cup cornstarch

1 tsp salt

½ tsp black pepper

½ tsp paprika (optional)

Oil for frying (vegetable or canola)

For the Lemon Garlic Sauce:

3 tablespoons unsalted butter

3 cloves garlic, minced

Juice of 1 lemon (about 2 tbsp)

1 teaspoon lemon zest

1 tablespoon fresh parsley, chopped

For the Aioli (Dipping Sauce):

½ cup mayonnaise

1 clove garlic, finely minced or grated

1 teaspoon lemon juice

1 teaspoon olive oil

Salt & pepper to taste

👩‍🍳 Instructions

1.⁠ ⁠Prepare the Aioli

In a small bowl, whisk together mayonnaise, garlic, lemon juice, olive oil, salt, and pepper.

Cover and refrigerate while you cook the calamari (this helps the flavors blend).

2. Coat the Calamari

    In a bowl, mix flour, cornstarch, salt, pepper, and paprika.

    Add the calamari rings and toss to coat evenly. Shake off any excess flour.

    3. Fry the Calamari

      Heat about 1 inch of oil in a skillet or deep pan to 350°F (175°C).

      Fry the calamari in batches for 1½–2 minutes per side, until golden and crisp.

      Remove and drain on paper towels.

      4. Make the Lemon Garlic Butter

        In a clean pan, melt butter over medium heat.

        Add garlic and sauté for 30 seconds (don’t burn it).

        Stir in lemon juice, lemon zest, and parsley.

        5. Toss and Serve

          Add the fried calamari to the lemon-garlic butter sauce and toss gently to coat.

          Serve immediately with the chilled garlic aioli for dipping.

          🌿 Tips:

          For extra crispiness, double-dip: dredge calamari in flour, dip quickly in cold water, then coat again with flour before frying.

          Don’t overcook! Calamari turns rubbery if cooked too long — keep each batch under 3 minutes.

          You can also air fry at 400°F (200°C) for 7–8 minutes, lightly spraying with oil.

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