All recipes
The KILIG Kitchen · Indian Snacks & Street Food
Pepper Brined Fried Calamari with Rosemary Mayo
NF
Ingredients
- Pickled cherry peppers - 1 jar (8 oz / 225 g)
- Calamari - 250 g, cleaned
- Flour - 2 cups (240 g)
- Salt, pepper - to taste
- Eggs - 2, beaten
- Mayonnaise - ½ cup (120 g)
- Rosemary - 1 tsp (3 g), chopped
- Garlic - 1 clove, minced
- Lemon juice - 1 tbsp (15 ml)
- Oil spray - as needed
Method
- Combine brine and peppers with calamari; refrigerate 30 min.
- Dredge in egg → flour seasoned with salt and pepper.
- Spray generously with oil.
- Air Fry at 200°C for 10 min, shaking once.
- Mix mayo, rosemary, garlic, lemon juice for dip.
Chef's Notes
The brine tenderises and adds heat - perfect crunch without deep-frying.
Serving Suggestions
Serve with rosemary mayo and lemon wedges.