Calamari with Lime Mayonnaise
A quick and light appetizer featuring tender calamari rings paired with a bright, creamy lime mayonnaise that elevates any gathering.
Ingredients
For the lime mayonnaise
- 1 large egg yolk (about 19 g)
- 2 tsp mustard
- 1/2 cup peanut oil, drizzled in slowly (120 mL)
- Salt and black pepper (to taste)
- 1/2 lime Zest of 1/2 lime
For the calamari
- 1 1/3 lb calamari rings (600 g)
- 1/4 cup flour (50 g)
- 2 tbsp additional flour for coating
- Salt and black pepper (to taste)
- 2 1/2 tbsp peanut oil (for browning)
Optional Ingredients
- A squeeze of lime juice Adds extra tang; use sparingly.
- Smoked paprika or chili flakes Sprinkle over calamari for gentle heat.
- Chopped parsley or cilantro For garnish and freshness.
- Cornstarch Swap for part of the flour for a lighter coating.
- Garlic A tiny grated clove in the mayo, if you like it punchy.
Instructions
Preparation
- Pat calamari rings very dry with paper towels.
- Set up your bowls: Bowl #1 for mayo and Bowl #2 for flour coating.
- Zest half a lime and set it aside.
- Heat a griddle or skillet over medium-high heat.
Mixing / Assembling
- Add the egg yolk and mustard to a bowl. Whisk until smooth.
- Slowly add peanut oil while whisking vigorously until it thickens.
- Season with salt and black pepper, then fold in the lime zest.
- Mix flour with salt and pepper in another bowl, then coat calamari rings.
Cooking
- Add peanut oil to the hot griddle or skillet.
- Cook calamari rings in a single layer until lightly golden on both sides.
- Remove to a plate and keep warm if doing multiple batches.
Finishing
- Sprinkle with salt and black pepper while warm.
- Garnish with chopped herbs and serve with lime mayonnaise on the side.
- Finish with a pinch of lime zest over the sauce or calamari.
Notes
For best texture, dry calamari thoroughly before flouring and cook quickly over medium-high heat. Avoid overcrowding the pan to prevent steaming. Make the lime mayonnaise ahead of time to enhance flavors.