Crispy Chile-Brined Calamari
Crispy Chile-Brined Calamari is marinated in spicy pickled pepper brine, coated with lemon-seasoned flour, and cooked in the air fryer. Rosemary garlic mayonnaise makes a creamy dipping sauce.
Equipment
- Box grater
- Large mixing bowls (2)
- Serving platter
- Small mixing bowl
- Whisk
Ingredients
For the Calamari
- 4 cups All-Purpose Flour
- 1 teaspoon Black Pepper freshly ground
- 1 pound Calamari Bodies and Tentacles bodies cut into ½-inch rings
- 6 large Eggs lightly beaten
- 2 jars Hot Pickled Cherry Peppers 8 ounces each
- 1 teaspoon Kosher Salt
- 1 tablespoon Lemon Zest
- Cooking Spray
For the Rosemary Garlic Mayonnaise
- 1 teaspoon Black Pepper freshly ground
- 2 cloves Garlic minced
- 2 tablespoons Fresh Lemon Juice
- 1 teaspoon Kosher Salt
- 1 cup Mayonnaise
- 2 teaspoons Fresh Rosemary finely chopped
For Serving
- 2 Lemons cut into wedges
Instructions
- Drain the pickled cherry pepper brine into a large mixing bowl.
- Tear the cherry peppers into bite-sized strips.
- Add the pepper strips and calamari to the brine.
- Stir gently until everything is submerged and evenly combined.
- Cover the bowl and refrigerate for 20 minutes.
- Grate 1 tablespoon lemon zest into a second large mixing bowl.
- Add the all-purpose flour, kosher salt, and freshly ground black pepper.
- Whisk until evenly combined.
- Place the beaten eggs in a separate bowl.
- Drain the calamari and pepper strips thoroughly.
- Dip several calamari pieces and pepper strips into the beaten egg.
- Allow the excess egg to drip away.
- Transfer them to the seasoned flour.
- Toss until completely coated.
- Repeat with the remaining calamari and peppers.
- Arrange the coated pieces in a single layer.
- Spray them generously on all sides with cooking spray.
- Preheat the air fryer to 400°F (204°C).
- Place half of the calamari and peppers in the air fryer basket.
- Keep the pieces in a single layer without overcrowding.
- Air fry for 8 minutes.
- Shake the basket halfway through cooking.
- Check that the coating is golden and the calamari is opaque and cooked through.
- Transfer the first batch to a serving platter.
- Repeat with the remaining calamari and peppers.
- Combine the mayonnaise, rosemary, garlic, lemon juice, kosher salt, and black pepper in a small mixing bowl.
- Whisk until the dipping sauce is smooth.
- Arrange the lemon wedges around the calamari.
- Serve immediately with the rosemary garlic mayonnaise.
Notes & Wine Advice
Serving Suggestions
Serve the calamari immediately with rosemary garlic mayonnaise and fresh lemon wedges. Add crusty bread, olives, a tomato salad, or a simple green salad for a larger appetiser spread. Small forks or cocktail picks make the calamari and pepper strips easier to share.Recipe Notes
Drain the calamari thoroughly before dipping it in the egg. Excess brine can make the coating heavy and uneven. Cook in two batches so hot air can circulate around every piece. Calamari cooks quickly and can become rubbery when left in the air fryer too long.Variations
Use sweet pickled cherry peppers for a milder version. Add garlic powder, smoked paprika, cayenne, or dried oregano to the flour. Replace the rosemary mayonnaise with lemon aioli, tartar sauce, or a spicy tomato dip.Storage
The calamari is best served immediately. Refrigerate leftovers in an airtight container for up to two days and store the mayonnaise separately. Reheat the calamari in the air fryer at 375°F until hot and crisp. Avoid microwave reheating because it softens the coating.Wine Advice
A chilled Pinot Grigio complements the lemon, peppers, and delicate calamari with fresh acidity. A crisp Sauvignon Blanc is another suitable choice, especially when the hot cherry peppers provide considerable heat.Nutrition values
Calories: 440 kcal | Carbohydrates: 44 g | Protein: 23 g | Fat: 20 g | Saturated Fat: 4 g | Sodium: 850 mg | Sugar: 3 g