Calamari Fritto Misto with Calabrian Chili Mayo
Crispy, golden rings of battered squid — light and airy from a sparkling-water batter — deep-fried until crisp, then served hot with Calabrian chili mayo and fresh lemon wedges. The batter blends all-purpose flour, cornstarch, salt and pepper with chilled club soda for a delicate crunch, while the mayo dip — made with mayonnaise, minced anchovies, Calabrian chili paste and lemon juice — adds creamy heat. Perfect as a shareable appetizer or seafood starter, this Calamari Fritto Misto makes a great first course for an Italian-inspired dinner.
Ingredients
Calabrian Chili Mayo
- ¾ cup mayonnaise
- 2 small anchovies minced
- 2 tsp Calabrian chili paste
- 1 tsp lemon juice
Batter
- 1 cup all-purpose flour spooned and levelled
- 1 cup cornstarch spooned and levelled
- 1 tsp kosher salt
- ¾ tsp freshly ground black pepper
- 1⅔ cups club soda chilled (approx)
Calamari Fritto Misto
- Vegetable oil for frying
- 3 lb squid cut into ½-in rings (see tip)
- 6-8 large basil leaves optional
- 3 green onions cut into thirds or quarters (optional)
- Sea salt or kosher salt for sprinkling
- Lemon wedges for serving
Instructions
Calabrian Chili Mayo
- In bowl, stir together mayonnaise, anchovies, chili paste and lemon juice. Cover and set aside.
- Add enough oil to large, heavy pot to reach 2 in (5 cm) up the side. Place deep-fry thermometer on rim; heat over medium to medium-high until oil reaches 375°F. Place wire rack over a baking sheet lined with paper towels and set aside. Preheat oven to 200°F.
Batter
- In large bowl, whisk together flour, cornstarch, salt and pepper. Slowly drizzle in club soda, whisking continuously until batter is smooth and resembles a thin pancake mixture (adding more liquid if needed).
Calamari Fritto Misto
- Pat dry squid with paper towels; arrange in groups on a baking sheet.
- Dip squid in batter, carefully add to oil and fry until light golden, 2 to 3 minutes, stirring to prevent them from sticking together. Remove to prepared rack, lightly season with salt, then transfer to oven to keep warm.
- Sprinkle with salt while hot; transfer to prepared rack and keep in oven if desired.
- Serve on large platter with lemon wedges and Calabrian Chili Mayo.
Notes
Tip: To prepare the squid, separate the tentacles from the body and, if necessary, remove the backbone.
