dinner party appetizer for 15 | recipe in description

Crispy Fried Calamari with Cajun Lemon Aioli

Prep Time: 15 minutes

Cook Time: 10 minutes

⸻

Calamari Ingredients
    •    2 lbs calamari (rings + tentacles, cleaned)
    •    1½ cups all-purpose flour
    •    1 tsp baking powder
    •    2 to 2½ tsp Tony Chachere’s Original Creole Seasoning
    •    Oil or beef tallow for frying
    •    Lemon wedges, for serving

⸻

Instructions (Calamari)
    1.    Prep
Pat the calamari very dry.
(Optional) Soak in buttermilk for 30–60 minutes, then drain well.
    2.    Make the dredge
In a bowl, mix flour, baking powder, and Tony Chachere’s.
    3.    Heat oil
Bring oil or tallow to 375°F.
    4.    Dredge
Toss calamari in the flour mixture right before frying. Shake off excess.
    5.    Fry
Cook in small batches for 45–60 seconds, until light golden.
    6.    Finish
Remove to a paper towel or rack. Lightly season with a pinch more Tony Chachere’s if needed. Serve immediately with lemon.

⸻

Cajun Lemon Aioli

Ingredients
    •    ½ cup mayo
    •    1–1½ tsp Tony Chachere’s Original Creole Seasoning
    •    1½ tsp fresh lemon juice
    •    ½ tsp Dijon mustard
    •    1 small garlic clove, grated
    •    1 tsp hot sauce (optional)

⸻

Instructions (Aioli)

Mix everything together until smooth.

Let sit for 10–15 minutes before serving.

Taste and adjust seasoning or lemon as needed.