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Hot Honey Calamari
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Hot Honey Calamari

55 minServes 4Nutri-Score D€€
from @jujumaoo19 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • squid rings (cleaned, patted dry)Fish600 g
  • garlic and onion powder (tablespoons, for the marinade)Spices2 pieces
  • Spanish paprika (tablespoons, for the marinade)Spices2 pieces
  • Worcestershire saucePantry30 ml
  • hot sauce (for the marinade)Pantry30 ml
  • buttermilkDairy80 ml
  • salt (to taste)Spices5 g
  • black pepper (to taste)Spices3 g
  • cornstarchPantry60 g
  • all-purpose flourPantry180 g
  • garlic powder (tablespoon, for the dry batter)Spices1 piece
  • onion powder (tablespoon, for the dry batter)Spices1 piece
  • sage powder (tablespoon)Spices1 piece
  • paprika (tablespoon, for the dry batter)Spices1 piece
  • oregano powder (tablespoon)Spices1 piece
  • black pepper (to taste, for the dry batter)Spices3 g
  • beer (one bottle)Beverages330 ml
  • egg (for the wet batter)Dairy1 piece
  • butter (about a third of a stick)Dairy40 g
  • garlic (cloves, minced)Produce8 pieces
  • honeyPantry80 ml
  • hot sauce (for the glaze)Pantry30 ml
  • red chili flakesSpices3 g
  • Spanish paprika (teaspoon, for the glaze)Spices1 piece
  • garlic confit (pre-made)Pantry40 g
  • mustardPantry15 ml
  • egg (for the aioli)Dairy1 piece
  • lemon juice (freshly squeezed)Produce15 ml
  • salt (to taste, for the aioli)Spices3 g
  • black pepper (to taste, for the aioli)Spices2 g
  • frying oil (for deep frying)Pantry750 ml

per serving

Nutrition

529kcal

Carbs
53 g
Proteins
26 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×3
  • Whisk
  • Blender
  • Saucepan
  • Frying pan
  • Kitchen thermometer
  • Pastry brush
  • Tongs

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 6

  7. Fry the calamari

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

  8. Glaze and serve

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