Voorgerecht
Hot Honey Calamari
55 minVoor 4Nutri-Score D€€
D
55 min
55 minHot Honey Calamari
wat u nodig heeft
Ingrediënten
squid rings (cleaned, patted dry)Vis600 g
garlic and onion powder (tablespoons, for the marinade)Kruiden en specerijen2 stukken- Spanish paprika (tablespoons, for the marinade)Kruiden en specerijen2 stukken
Worcestershire sauceVoorraadkast30 ml- hot sauce (for the marinade)Voorraadkast30 ml
buttermilkZuivel80 ml
salt (to taste)Kruiden en specerijen5 g
black pepper (to taste)Kruiden en specerijen3 g- cornstarchVoorraadkast60 g
- all-purpose flourVoorraadkast180 g
garlic powder (tablespoon, for the dry batter)Kruiden en specerijen1 stuk- onion powder (tablespoon, for the dry batter)Kruiden en specerijen1 stuk
- sage powder (tablespoon)Kruiden en specerijen1 stuk
paprika (tablespoon, for the dry batter)Kruiden en specerijen1 stuk
oregano powder (tablespoon)Kruiden en specerijen1 stuk- black pepper (to taste, for the dry batter)Kruiden en specerijen3 g
beer (one bottle)Dranken330 ml
egg (for the wet batter)Zuivel1 stuk
butter (about a third of a stick)Zuivel40 g
garlic (cloves, minced)Groente en fruit8 stukken
honeyVoorraadkast80 ml- hot sauce (for the glaze)Voorraadkast30 ml
- red chili flakesKruiden en specerijen3 g
- Spanish paprika (teaspoon, for the glaze)Kruiden en specerijen1 stuk
- garlic confit (pre-made)Voorraadkast40 g
mustardVoorraadkast15 ml- egg (for the aioli)Zuivel1 stuk
lemon juice (freshly squeezed)Groente en fruit15 ml- salt (to taste, for the aioli)Kruiden en specerijen3 g
- black pepper (to taste, for the aioli)Kruiden en specerijen2 g
- frying oil (for deep frying)Voorraadkast750 ml
per portie
Voedingswaarden
529kcal
- Koolhydraten
- 53 g
- Eiwitten
- 26 g
- Vetten
- 24 g
wat u gebruikt
Keukengerei
Mengkom ×3
Garde
Blender
Steelpan
Koekenpan
Keukenthermometer
Bakkwast
Keukentang
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 3
Make the wet batter
- Add the egg and the beer to the reserved half of the dry batter.
- Whisk until thick and smooth.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 7
Fry the calamari
- Heat the oil in a pan to 165 °C.
- Fry the coated calamari in batches until golden and crisp.
- Stap 8
Glaze and serve
- Brush the fried calamari with the hot honey glaze.
- Serve with the garlic aioli.