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Hot Honey Calamari
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Hot Honey Calamari

55 minPour 4Nutri-Score D€€
par @jujumaoo19 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • squid rings (cleaned, patted dry)Poissons600 g
  • garlic and onion powder (tablespoons, for the marinade)Épices2 morceaux
  • Spanish paprika (tablespoons, for the marinade)Épices2 morceaux
  • Worcestershire sauceÉpicerie30 ml
  • hot sauce (for the marinade)Épicerie30 ml
  • buttermilkProduits laitiers80 ml
  • salt (to taste)Épices5 g
  • black pepper (to taste)Épices3 g
  • cornstarchÉpicerie60 g
  • all-purpose flourÉpicerie180 g
  • garlic powder (tablespoon, for the dry batter)Épices1 morceau
  • onion powder (tablespoon, for the dry batter)Épices1 morceau
  • sage powder (tablespoon)Épices1 morceau
  • paprika (tablespoon, for the dry batter)Épices1 morceau
  • oregano powder (tablespoon)Épices1 morceau
  • black pepper (to taste, for the dry batter)Épices3 g
  • beer (one bottle)Boissons330 ml
  • egg (for the wet batter)Produits laitiers1 morceau
  • butter (about a third of a stick)Produits laitiers40 g
  • garlic (cloves, minced)Fruits et légumes8 morceaux
  • honeyÉpicerie80 ml
  • hot sauce (for the glaze)Épicerie30 ml
  • red chili flakesÉpices3 g
  • Spanish paprika (teaspoon, for the glaze)Épices1 morceau
  • garlic confit (pre-made)Épicerie40 g
  • mustardÉpicerie15 ml
  • egg (for the aioli)Produits laitiers1 morceau
  • lemon juice (freshly squeezed)Fruits et légumes15 ml
  • salt (to taste, for the aioli)Épices3 g
  • black pepper (to taste, for the aioli)Épices2 g
  • frying oil (for deep frying)Épicerie750 ml

par portion

Nutrition

529kcal

Glucides
53 g
Protéines
26 g
Lipides
24 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×3
  • Fouet
  • Blender
  • Casserole
  • Poêle
  • Thermomètre de cuisine
  • Pinceau de cuisine
  • Pince de cuisine

pas à pas

Préparation

  1. Marinate the calamari

    • Season the squid rings with the garlic and onion powder, Spanish paprika, Worcestershire sauce, hot sauce, buttermilk, salt and pepper.
    • Toss until every piece is evenly coated, then set aside.
    Étape 1

  2. Make the dry batter

    • Whisk together the cornstarch, all-purpose flour, garlic powder, onion powder, sage, paprika, oregano and pepper in a bowl.
    • Transfer half of the mixture to a separate bowl for the wet batter.
    Étape 2

  3. Make the wet batter

    • Add the egg and the beer to the reserved half of the dry batter.
    • Whisk until thick and smooth.
    Étape 3

  4. Blend the garlic aioli

    • Blend the garlic confit, mustard, egg, lemon juice, salt and pepper until smooth and emulsified.
    • Adjust the seasoning to taste.
    Étape 4

  5. Simmer the hot honey glaze

    • Combine the butter, garlic, honey, hot sauce, chili flakes and Spanish paprika in a pot.
    • Simmer gently, then set aside.
    Étape 5

  6. Coat the calamari

    • Coat each squid ring first in the dry batter, then in the wet batter, and finish in the dry batter again.
    Étape 6

  7. Fry the calamari

    • Heat the oil in a pan to 165 °C.
    • Fry the coated calamari in batches until golden and crisp.
    Étape 7

  8. Glaze and serve

    • Brush the fried calamari with the hot honey glaze.
    • Serve with the garlic aioli.
    Étape 8
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