Crispy Chile-Brined Calamari
Crispy air-fried calamari and pickled cherry peppers coated in seasoned flour and served with a creamy rosemary garlic mayo. The pepper brine adds tang and gentle heat while keeping the calamari flavourful.
Equipment
- Large bowl
- Plate
- Small bowl
- Whisk
Ingredients
- 1 jar pickled cherry peppers 8 ounces, sweet or hot
- ½ pound calamari bodies and tentacles bodies cut into ½-inch-wide rings
- 1 lemon
- 2 cups all-purpose flour
- Kosher salt to taste
- Black pepper freshly ground and to taste
- 3 large eggs lightly beaten
- Cooking spray
- ½ cup vegan mayonnaise
- 1 teaspoon rosemary finely chopped
- 1 clove garlic minced
Instructions
- Drain the pickled pepper brine into a large bowl and tear the peppers into bite-size strips.
- Add the pepper strips and calamari to the brine and refrigerate for at least 20 minutes and up to 2 hours.
- Grate the lemon zest into a large bowl, add the flour and season with kosher salt and freshly ground black pepper.
- Remove the calamari and peppers from the brine.
- Dip them in the beaten eggs and then coat thoroughly with the seasoned flour.
- Preheat the air fryer to 200°C (400°F).
- Spray the coated calamari and peppers generously with cooking spray.
- Place half in the air fryer basket and cook for about 8 minutes, shaking the basket halfway through.
- Transfer to a plate and repeat with the remaining calamari and peppers.
- Whisk the vegan mayonnaise, rosemary and garlic together in a small bowl.
- Squeeze 1 tablespoon juice from half the lemon and stir it into the mayonnaise.
- Season the sauce with kosher salt and freshly ground black pepper.
- Cut the remaining lemon half into 4 wedges.
- Serve the calamari and peppers hot with the rosemary garlic mayo and lemon wedges.
Notes & Wine Advice
Serving Suggestions
Serve the calamari immediately while the coating is still crisp, with the rosemary garlic mayo and lemon wedges alongside. It works especially well as an Appetizer, Fingerfood, or Snack. For sharing, add it to a Party table or serve it for Game Day.Variations
Use sweet pickled cherry peppers for a milder result or hot peppers when you prefer more heat. The calamari can be brined for as little as 20 minutes or up to 2 hours for a stronger flavour. Keep the rosemary garlic mayo on the side so everyone can add as much as they like. Browse more ideas in the Seafood and Airfryer collections.Storage and Reheating
Store leftover calamari and rosemary garlic mayo separately in covered containers in the refrigerator. Reheat the calamari briefly in the Airfryer until thoroughly heated and crisp. Do not leave the mayonnaise-based sauce at room temperature for extended periods.Wine Advice
A crisp Pinot Grigio works particularly well with the lemon, salty calamari and tangy pepper brine. Prosecco is another refreshing option because its acidity and bubbles balance the fried coating and creamy mayo. Explore suitable wines at René’s Wijnbeleving.Nutrition values
Serving: 160 gr | Calories: 420 kcal | koolhydraten: 46 g | Eiwitten: 20 g | Vet: 18 g | Verzadigd vet: 3 g | Natrium: 780 mg | Suiker: 4 g