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Hot Honey Calamari
Przystawka

Hot Honey Calamari

55 minPorcje: 4Nutri-Score D€€
od @jujumaoo19 importówugotowano 0 razy
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Składniki

4 osoby
  • squid rings (cleaned, patted dry)Ryby600 g
  • garlic and onion powder (tablespoons, for the marinade)Przyprawy2 kawałki
  • Spanish paprika (tablespoons, for the marinade)Przyprawy2 kawałki
  • Worcestershire sauceSpiżarnia30 ml
  • hot sauce (for the marinade)Spiżarnia30 ml
  • buttermilkNabiał80 ml
  • salt (to taste)Przyprawy5 g
  • black pepper (to taste)Przyprawy3 g
  • cornstarchSpiżarnia60 g
  • all-purpose flourSpiżarnia180 g
  • garlic powder (tablespoon, for the dry batter)Przyprawy1 kawałek
  • onion powder (tablespoon, for the dry batter)Przyprawy1 kawałek
  • sage powder (tablespoon)Przyprawy1 kawałek
  • paprika (tablespoon, for the dry batter)Przyprawy1 kawałek
  • oregano powder (tablespoon)Przyprawy1 kawałek
  • black pepper (to taste, for the dry batter)Przyprawy3 g
  • beer (one bottle)Napoje330 ml
  • egg (for the wet batter)Nabiał1 kawałek
  • butter (about a third of a stick)Nabiał40 g
  • garlic (cloves, minced)Warzywa i owoce8 kawałki
  • honeySpiżarnia80 ml
  • hot sauce (for the glaze)Spiżarnia30 ml
  • red chili flakesPrzyprawy3 g
  • Spanish paprika (teaspoon, for the glaze)Przyprawy1 kawałek
  • garlic confit (pre-made)Spiżarnia40 g
  • mustardSpiżarnia15 ml
  • egg (for the aioli)Nabiał1 kawałek
  • lemon juice (freshly squeezed)Warzywa i owoce15 ml
  • salt (to taste, for the aioli)Przyprawy3 g
  • black pepper (to taste, for the aioli)Przyprawy2 g
  • frying oil (for deep frying)Spiżarnia750 ml

na porcję

Wartości odżywcze

529kcal

Węglowodany
53 g
Białko
26 g
Tłuszcz
24 g
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Przybory

  • Miska ×3
  • Trzepaczka
  • Blender kielichowy
  • Rondel
  • Patelnia
  • Termometr kuchenny
  • Pędzelek kuchenny
  • Szczypce kuchenne

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 6

  7. Fry the calamari

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

  8. Glaze and serve

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