Crispy Fried Calamari with Lemon Aioli

Tender rings of squid get a light, crackling crust from a seasoned flour-cornstarch dredge and a hot oil bath, then land on the table still sizzling next to a garlicky lemon aioli for dipping.

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Prep Time 25 min

Cook Time 15 min

Total Time 40 min

Servings 4 servings as an appetizer

Difficulty Advanced

Ingredients

1 pound cleaned squid, bodies sliced into 1/2-inch rings, tentacles halved
1 cup whole milk

Instructions

Pat the squid rings and tentacles very dry with paper towels, then place them in a bowl with the milk and 1 tablespoon lemon juice; let soak in the refrigerator for at least 15 minutes to tenderize.