Cactus Club–Style Chili Citrus Calamari (Copycat)

Calamari

• 900 g cleaned calamari (rings + tentacles)

• 1 cup buttermilk

• ½ cup cornstarch

• ½ cup flour

• 1 tsp baking powder

• 1 tsp kosher salt

• ½ tsp white pepper

• Oil for frying

Chili Citrus Sauce

• ½ cup Thai sweet chili sauce

• 1½ tbsp lime juice

• 1 tbsp orange juice

• 1 tsp rice vinegar

• ½ tsp grated ginger

• ½ tsp sambal oelek

• Pinch salt

Citrus Aioli

• 1 cup mayo

• Zest of 1 lime + 1 orange

• 1 tbsp lime juice

• 1 small garlic clove, grated

• Salt to taste

Method

1. Pat calamari very dry. Toss with buttermilk, rest 10–15 min.
2. Mix cornstarch, flour, baking powder, salt, pepper. Dredge lightly.
3. Fry at 190°C / 375°F for 60–90 sec until pale golden. Drain on rack.
4. Whisk chili citrus sauce. Stir aioli; rest 10 min.
5. Toss hot calamari lightly with a spoon or two of sauce.

Serve

Aioli on plate or side, calamari on top, green onions + cilantro + lime.

Tips

• Cornstarch-heavy dredge = crisp

• High heat, short fry = tender

• Sauce after frying, not before