Calamari Rings With Green Chili Mayonnaise

By Florence Fabricant

Updated October 10, 2023

Total Time
50 minutes
Prep Time
30 minutes
Cook Time
20 minutes
Rating
4(17)
Comments
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Ingredients

Yield:8 servings as an appetizer

  • 1 clove garlic, peeled

  • 2 egg yolks

  • ¼ cup cilantro sprigs, loosely packed

  • 1 tablespoon Sherry vinegar

  • 1 tablespoon fresh lime juice

  • 1 ½ cups olive oil

  • 2 tablespoons roasted, peeled hot green chilies, preferably Hatch or jalapenos

  • Salt to taste

  • 3 eggs

  • 1 cup milk

  • 1 ½ pounds cleaned squid cut into thin rings

  • 1 cup flour

  • ½ cup cornstarch

  • 1 tablespoon ground cumin

  • 1 teaspoon canela or cinnamon

  • 1 tablespoon ground coriander

  • 3 tablespoons mild chili powder

  • 1 tablespoon sea salt

  • Peanut oil for frying

  • 2 limes, quartered

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings as an appetizer)

28 grams carbs; 298 milligrams cholesterol; 490 calories; 22 grams monosaturated fat; 5 grams polyunsaturated fat; 6 grams saturated fat; 34 grams fat; 3 grams fiber; 499 milligrams sodium; 19 grams protein; 2 grams sugar

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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Preparation

  1. 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.

  2. Step 2

    Beat the eggs into the milk. Place the squid rings in this mixture. Stir to coat.

  3. Step 3

    Combine flour, cornstarch, cumin, canela or cinnamon, coriander, chili powder and sea salt in a bowl.

  4. Step 4

    Heat the peanut oil for deep frying to 350 degrees.

  5. 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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Ratings

4 out of 5
17 user ratings
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Comments

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Maia Chakerian

I had no problems with the batter falling off, but I didn’t use eggs in the batter. I just mixed some salt into milk and dipped the calamari into that, then the flour. I didn’t make my own mayonnaise, either—just added some lime juice, green chile, and cilantro to Kewpie. I loved it!

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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