I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.
Calamares fritos, or fried squid, is one of the most popular appetizers around the world. This snack is usually served with a sauce, such as tartar sauce or aioli.
Aioli is a Mediterranean sauce made with garlic, olive oil, and egg. The easiest way to make an aioli is to combine mayonnaise and garlic paste. Enjoy this simple recipe for calamares fritos with aioli.
For the Calamares Fritos:
- 200 grams squid, cleaned and sliced
- 3/4 cup panko bread crumbs
- 3/4 cup all-purpose flour
- 1 to 2 pieces egg
- 1 tablespoon water
- 2 teaspoons salt
- 1/2 teaspoon pepper
- dash hot sauce, optional
- dash mustard, optional
For the Aioli:
- 1/2 cup mayonnaise
- 2 cloves garlic
- 1 teaspoon salt
- 4 large bowls
- 1 medium bowl
- 1 small bowl
- chopping board
- mortar and pestle
- measuring cups
- measuring spoons
- frying pan
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- Add garlic and salt to mortar. Pound garlic with pestle until it becomes a paste.
- In a bowl, mix garlic paste and mayonnaise. This is the aioli. Set aside.
- Season squid with salt, pepper, hot sauce, and mustard. Let it sit for 1 hour.
- In three separate bowls, prepare all-purpose flour, beaten eggs, and bread crumbs.
- Dredge the squid in flour; then dip in beaten eggs. Repeat this step twice.
- Again, dip the squid rings in beaten egg; then dip in breadcrumbs.
- Freeze the breaded squid for about 2 hours before frying.
- Once ready, heat oil in a frying pan.
- Fry breaded squid until golden brown in color.
- Remove the fried squid from oil. Transfer to a plate lined with paper towels.
- Serve calamares fritos with aioli.
Tips and Techniques
- Season squid with your favorite seasonings.
- Dredge squid in flour and dip in beaten eggs for thinner coating.
- Freezing the breaded squid before frying will make it crunchier.
- Reach the right temperature to avoid overcooking the squid.
- Line a plate with paper towels in order to remove excess oil.
- Serve calamares fritos with any of your preferred dipping sauces.
More Seafood Recipes
- How to Make Kilawin na Pugita: A Filipino-Inspired Appetizer
Kilawin na pugita, or lightly blanched octopus, is one of my favorite appetizers. The tastes and textures are so amazing, especially when it is prepared and cooked properly. Enjoy this dish by following my easy recipe.
- How to Make Pugita With Upo
Octopus may be one of the world's most underrated types of seafood because of its appearance and texture. Despite that, it is delicious when prepared and cooked properly.
© 2019 Travel Chef
Travel Chef (author) from Manila on May 28, 2019:
Same here! My favorite as well! Actually, it's one of the few recipes I learn when I was a kid.
Liz Westwood from UK on May 28, 2019:
A dish that reminds me of Mediterranean holidays.