Gluten Free Fried Calamari with Garlic Aioli
Prep time
Cook time
Total time
Serves: Serves 4
  • 700g cleaned baby calamari tubes with tentacles
  • 1 cup milk
  • 1 cup all purpose gluten free flour
  • 1 heaped TBLS corn starch
  • ½ tsp cayenne pepper
  • 1 tsp salt
  • 1 liter vegetable oil for deep frying
  • ½ cup mayonnaise
  • zest of 1 lemon
  • 2 tbls lemon juice
  • 1 clove garlic, minced
  • corse salt and black pepper to taste
  1. Place the calamari in a bowl and pour the milk over. Allow to sit for 30 minutes. ( The milk tenderizes the calamari)
  2. While the calamari is tenderizing place the mayonnaise, lemon zest, lemon juice and garlic in a bowl and stir until combined. Season with salt and pepper then set aside.
  3. After 30 minutes, drain the milk and pat the calamari dry with paper towel, before slicing each tube into 1cm thick rings.
  4. Heat the oil on the stove top in a thick based cast iron pot until hot.
  5. Combine the flour, cornstarch, cayenne pepper and salt, then coat the calamari rings in the flour mixture.
  6. Test the oil by dropping one calamari tube in. It should start bubbling in the oil right away if the oil is hot enough.
  7. Fry the clamor in batches for 2 minutes at a time.
  8. Drain each batch on paper towel and serve immediately with the lemon aioli.
Recipe by The Luminous Kitchen at