Ingredients
1 lb calamari
2 jalapenos, sliced into rounds
1 cup heavy cream
3 tbsp Chile Lime Seasoning
3 tbsp garlic powder
3 tbsp Vulcans Fire Salt
2 limes
2 cup flour
1 cup corn starch
1 cup mayo
¼ cup sour cream
oil for frying
salt & pepper, taste
Directions
Step 1
Add calamari to a bowl with the sliced jalapenos, 1 tbsp each of the garlic powder, chile lime seasoning and the vulcan fire salt, juice of one lime and the heavy cream. Mix and let marinade for at least 30 minutes.
1 lb calamari
2 jalapenos, sliced into rounds
1 cup heavy cream
3 tbsp Chile Lime Seasoning
3 tsp garlic powder
3 tsp Spicy Salt
2 limes
Step 2
To make the dipping sauce. Mix together the mayo, sour cream, the juice of one lime, the remaining seasonings, salt & pepper. Once combined, chill until ready to serve.
3 tbsp Chile Lime Seasoning
3 tbsp garlic powder
3 tbsp Vulcans Fire Salt
2 limes
1 cup mayo
¼ cup sour cream
salt & pepper, taste
Step 3
To another large bowl, add the flour, corn start, another 1 tbsp each of the three main spices, whisk to combine.
3 tbsp Chile Lime Seasoning
3 tbsp garlic powder
3 tbsp Spicy Salt
2 cup flour
1 cup corn starch
salt & pepper, taste
Step 4
To a large skillet, add the oil and set to medium high heat.
oil for frying
Step 5
To coat the calamari, working in batches, take it out of the marinade mixture, let the excess drain off then add it to the flour mixture, toss to coat evenly. Repeat until all the calamari and jalapenos are coated.
Step 6
Once the oil is hot, in batches, fry the calamari and jalapenos for 3-4 minutes or until just getting golden brown. Once taken out of the oil, immediately top the fried calamari with more spicy salt.
