Fried Sesame Calamari with Ponzu Aioli and Wasabi Cocktail Sauce
Summary
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Ingredients
1 pound
whole squid, cleaned 2 cups
all purpose flour 2 teaspoons
sesame seeds, toasted header
Ponzu Aioli 1 cup
mayonnaise 1⁄2
lemon, juiced 1 tablespoon
soy sauce 1 tablespoon
green onion, chopped 1
garlic clove, finely minced header
Wasabi Cocktail Sauce 1 cup
chili sauce 2 tablespoons
freshly squeeze lemon juice 1 tablespoon
prepared wasabi or horseradish 1⁄4 teaspoon
worchestershire sauceInstructions
Calamari
- Rinse the squid under cool water and pat dry with paper towels.
- Cut the body of the squid into 1/2" rings and trim the tentacles as necessary.
- Chill in the refrigerator at least 15 minutes, the squid will fry better.
- Pour about 2" of oil in a fryer or large heavy pot and heat to 375°.
- Mix the flour and sesame seeds in a pie dish or plate; season with a fair amount of salt and pepper. (Taste the flour mix. If you cannot detect the seasoning of salt and pepper, add more).
- Toss the calamari in the seasoned flour to coat.
- Be sure to push in the flour to ensure a good coating.
- Dry for 1-3 minutes or until golden brown.
- Using a slotted spoon transfer the fried calamari to paper towels to drain.
- Drain on paper towels and salt to taste.
- Serve immediately with lemon wedges and dipping sauces.
Ponzu Aioli
- Combine all the ingredients and set aside to allow the flavors to marry.
Wasabi Cocktail Sauce
- Combine ingredients and refrigerate.
