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Recipes from Bubbie's Kitchen

Cornmeal Crusted Calamari with Spicy Horseradish

| | | Print

Total time: 35 mins | Serves: 4


  • ½ cup mayonnaise
  • 2-3 tablespoons Bubbies Spicy Horseradish
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon fresh chives, chopped
  • Pinch of salt and freshly ground pepper
  • 1 ½ pounds calamari, cleaned, with bodies cut into ½ inch rings
  • 2 cups cornmeal
  • ½ cup flour
  • 2 teaspoons dried oregano
  • 2 teaspoons garlic salt
  • Freshly ground black pepper
  • 3 eggs
  • 1 cup oil (avocado, coconut or other) for frying


    1. To make aioli, combine mayonnaise, horseradish, lemon juice, chives, salt and pepper in a small bowl. Cover and refrigerate until ready to use.
    2. Mix cornmeal, flour, and spices in a shallow dish. Whisk eggs together in another shallow dish.
    3. Dry calamari rings in a paper towel and lightly salt and pepper them. Have a baking sheet nearby to transfer calamari onto after dipping., Take a small handful of calamari and dip into egg mixture, then into cornmeal mixture to coat. Shake off excess and transfer to baking sheet and continue with remaining rings.
    4. Preheat oven to 180 degrees, and line a baking sheet with paper towels. This will keep the cooked calamari warm while frying., To a large, deep skillet add desired oil about ¼- ½ inch deep. Heat over high heat to about 350 degrees. Add calamari, working in batches without crowding, and cook until golden brown on each side., Remove with a slotted spoon to lined baking sheet, and keep warm in oven while frying remaining fish.
    5. Serve warm with horseradish aioli.