Calamari Rings With Green Chili Mayonnaise
Updated Oct. 11, 2023
- Total Time
- 50 minutes
- Prep Time
- 30 minutes
- Cook Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings as an appetizer
- 1clove garlic, peeled
- 2egg yolks
- ¼cup cilantro sprigs, loosely packed
- 1tablespoon Sherry vinegar
- 1tablespoon fresh lime juice
- 1½cups olive oil
- 2tablespoons roasted, peeled hot green chilies, preferably Hatch or jalapenos
- Salt to taste
- 3eggs
- 1cup milk
- 1½pounds cleaned squid cut into thin rings
- 1cup flour
- ½cup cornstarch
- 1tablespoon ground cumin
- 1teaspoon canela or cinnamon
- 1tablespoon ground coriander
- 3tablespoons mild chili powder
- 1tablespoon sea salt
- Peanut oil for frying
- 2limes, quartered
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
490 calories; 34 grams fat; 6 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 5 grams polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 19 grams protein; 499 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Lightly toast the garlic by spearing it on a fork and holding it over a flame. Place in a food processor, along with the egg yolks, cilantro, vinegar and lime juice. Process until smoothly pureed. With the machine running, slowly add the olive oil. Add the green chilies, and puree again. Season to taste with salt. Place the mayonnaise, covered, in the refrigerator until ready to use.
- Step 2
Beat the eggs into the milk. Place the squid rings in this mixture. Stir to coat.
- Step 3
Combine flour, cornstarch, cumin, canela or cinnamon, coriander, chili powder and sea salt in a bowl.
- Step 4
Heat the peanut oil for deep frying to 350 degrees.
- Step 5
Dip the squid rings into the seasoned flour, and fry until nut-brown. Do not crowd the rings in the pan. Drain briefly on absorbent paper. Serve with the lime wedges and the chili mayonnaise on the side, to be used as a dip.
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Cooking Notes
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Angela
Batter came off fish in the pot….perhaps it wasn’t hot enough?
Lutfi
Very disappointed! I think the cornstarch was the problem
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