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Calamari:
Cut calamari sacs into thin rings. Pat dry and season with salt and pepper.
Process crackers with flour, sugar, salt and pepper until finely ground and transfer to a bowl.
Heat oil in a deep skillet until hot. Toss squids in flour mixture.
Fry squids, in small batches, in hot oil 1 minute or until crispy. Remove with a slotted spoon and transfer to paper towels to drain.
Aioli Sauce:
Combine mayonnaise with sour cream, lemon juice, parsley and garlic. Season with salt and pepper to taste.
Serve calamari with Aioli sauce and lemon wedges.
6 – 8 servings |
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