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Fried Calamari Salad with Caperberries and Lemon Aioli
Something about the sound of calamari hitting hot oil is what gets me. Not that loud crackle — more like a steady, contented hum — and when I pull out the first batch golden and crisp, I know dinner's going to be good tonight.
Ingredients
Method
- Make the aioli. In a medium bowl, whisk together mayonnaise, lemon juice, Dijon mustard, minced garlic, and ¼ teaspoon salt until smooth. Taste and adjust seasoning with more lemon or salt as needed. Cover and refrigerate while you fry — flavors meld nicely after ten minutes.
- Prepare the calamari. If using whole tubes, slice into rings about ½-inch wide; cut tentacles in half. Pat thoroughly dry with paper towels — this is crucial for getting a good crust.
- Set up your dredging station. In one shallow dish, combine flour, cornstarch, smoked paprika, and baking powder. In another, the beaten egg mixture. Have a third plate ready for coated calamari.
- Dredge and coat. Working in small batches to avoid crowding, toss dry squid pieces in the flour mixture until lightly dusted. Shake off excess, then dip into the egg wash, letting any drip-off fall away. Place on the prepared plate.
- Heat the oil. Pour oil into a heavy-bottomed pot or Dutch oven to about 2 inches deep. Heat over medium-high heat to 360°F (180°C) — no thermometer? Drop in a small piece of squid; it should bubble immediately and rise to the surface.
- Fry in batches. Working with 4–5 pieces at a time, slide coated calamari into hot oil. Fry for 2–3 minutes until golden brown and crispy. The internal temperature should reach about 140°F (60°C). Do not overcook — they'll continue cooking slightly as they rest.
- Drain and season. Transfer fried calamari to a paper-towel-lined plate and sprinkle lightly with coarse sea salt while still hot. Repeat until all pieces are cooked, allowing oil to return to temperature between batches.
- Assemble the salad. Toss arugula and greens in a large bowl with sliced caperberries and red onion. Drizzle with half of the aioli and toss gently.
- Serve. Plate the dressed salad, top with fried calamari pieces (arranging them attractively), drizzle remaining aioli over the top, and finish with another pinch of coarse salt and a squeeze of fresh lemon juice from the wedges on the side.
Nutrition
Notes
I've been making this for years now. The trick is letting the fried pieces rest on paper towels just long enough so they don't get soggy under the dressing. I use caperberries instead of regular capers because their briny sweetness cuts through the richness better, and I always whisk my aioli with a touch of Dijon to keep it from tasting too heavy.
I like serving this as an appetizer for three or as a light main when you want something that feels special but doesn't require much attention. The salad comes together in about twenty minutes once the calamari's fried, which is really what sold me on making it part of my regular rotation.
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