Fried Calamari With Rouille, Cherry Peppers, And Le

Name: Fried Calamari With Rouille, Cherry Peppers, And Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup mayonnaise; 1 tablespoon fresh lemon juice; 2 teaspoons Hungarian sweet paprika; 1 teaspoon cayenne pepper; 1 large garlic clove, minced; 1/4 cup olive oil; 1 tablespoon dried crushed red pepper; 1/2 cup chopped seeded pickled cherry peppers; 1 teaspoon fresh lemon juice; Vegetable oil (for frying); 1 cup yellow cornmeal; 1 cup all purpose flour; 2 teaspoons salt; 1 teaspoon ground black pepper; 2 pounds fresh or thawed frozen small calamari, bodies cleaned and cut into 1/2-inch-wide rings, tentacles reserved; 2 lemons, each cut into 6 wedges

Servings: persons

1 cup mayonnaise
1 tablespoon fresh lemon juice
2 teaspoons Hungarian sweet paprika
1 teaspoon cayenne pepper
1 large garlic clove, minced
1/4 cup olive oil
1 tablespoon dried crushed red pepper
1/2 cup chopped seeded pickled cherry peppers
1 teaspoon fresh lemon juice
Vegetable oil (for frying)
1 cup yellow cornmeal
1 cup all purpose flour
2 teaspoons salt
1 teaspoon ground black pepper
2 pounds fresh or thawed frozen small calamari, bodies cleaned and cut into 1/2-inch-wide rings, tentacles reserved
2 lemons, each cut into 6 wedges

1
Stir all ingredients in small bowl to blend. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
2
Heat olive oil in heavy large skillet over medium-high heat. Add crushed red pepper; stir 30 seconds. Add cherry peppers (mixture may splatter); stir 30 seconds. Remove from heat. Stir in 1 teaspoon lemon juice. Season with salt and pepper.
3
Add enough vegetable oil to another large skillet to come 1 inch up sides of pan. Heat oil to 375u00b0F.
4
Whisk cornmeal, flour, salt, and pepper in medium bowl to blend. Toss calamari rings and tentacles in flour mixture, shaking off excess. Working in batches, fry calamari in oil until brown and crisp, about 3 minutes. Using slotted spoon, transfer calamari to paper towels to drain. Sprinkle with salt. Transfer to large bowl.
5
Rewarm cherry pepper mixture. Drizzle over calamari; toss to coat. Serve with rouille and lemon wedges.

773

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup mayonnaise, 1 tablespoon fresh lemon juice, 2 teaspoons Hungarian sweet paprika, 1 teaspoon cayenne pepper, and more.

Yes, Fried Calamari With Rouille, Cherry Peppers, And Lemon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fried Calamari With Rouille, Cherry Peppers, And Lemon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions