Crispy fried calamari served with a creamy, homemade garlic aioli dipping sauce. Perfect appetizer or snack that's quick and easy to make.

1 lb fresh calamari, cleaned and sliced into rings

1 cup all-purpose flour

1/2 cup cornstarch

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional for heat)

2 eggs, beaten

Vegetable oil, for frying

1/2 cup mayonnaise

2 cloves garlic, minced

1 tablespoon lemon juice

1 teaspoon Dijon mustard

Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

In a large bowl, combine the flour, cornstarch, garlic powder, paprika, salt, black pepper, and cayenne pepper.
Dip each calamari ring into the beaten eggs, letting any excess egg drip off, then coat it with the flour mixture. Set the coated rings aside.
Heat vegetable oil in a deep fryer or large pot to 375°F (190°C).
Fry the calamari in batches for about 2-3 minutes, or until golden brown and crispy. Remove with a slotted spoon and place on paper towels to drain excess oil.
For the garlic aioli, mix together the mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Stir well to combine.
Serve the fried calamari hot, with the garlic aioli on the side for dipping.

For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend.

Add extra cayenne pepper or chili flakes for more heat.

For a lighter version, try baking the calamari instead of frying, though it may not be as crispy.

Leftover calamari can be stored in an airtight container in the refrigerator for up to 2 days.

The aioli can be stored in a sealed container in the fridge for up to a week.

To reheat calamari, use an oven or air fryer to regain crispiness.