A delicious and crispy calamari appetizer served with a tangy and spicy sauce.
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In a bowl, combine kewpie mayonnaise, sour cream, chopped cornichons, minced onions, dried dill, and habanero sauce.
Add salt to taste and mix well. Set aside.
Mix rice flour and cornstarch in a separate bowl.
Coat the calamari rings evenly with the flour mixture.
Heat oil in a fryer to 350°F.
Fry the coated calamari for 3-5 minutes until golden and crispy.
Remove from oil and toss with cayenne lemon pepper seasoning.
Ensure the oil is at the correct temperature to achieve the perfect crispiness.
Serve immediately for the best texture and flavor.
What is the best oil for frying calamari?
Use a neutral oil with a high smoke point, such as canola or vegetable oil.
Can I use regular mayonnaise instead of kewpie?
Yes, you can substitute regular mayonnaise, but kewpie adds a unique flavor.
How do I prevent the calamari from becoming rubbery?
Do not overcook the calamari; fry for just 3-5 minutes.
Can I make the sauce spicier?
Yes, increase the amount of habanero sauce or add a pinch of cayenne pepper.
Is this recipe gluten-free?
Yes, this recipe is gluten-free as it uses rice flour and cornstarch.
