Fried Sesame Calamari with Ponzu Aioli and Wasabi Cocktail Sauce

May 9, 2010 / By Foodland

Fried Sesame Calamari with Ponzu Aioli and Wasabi Cocktail Sauce

A favorite appetizer with a fresh, Asian flair
Course Appetizer, Snack
Cuisine Fish & Seafood
Servings 4 Servings


  • 1 pound whole squid, cleaned
  • canola oil, for frying
  • 2 cups all purpose flour
  • 2 teaspoons sesame seeds, toasted
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • lemon wedges, for serving
  • Ponzu Aioli
  • 1 cup mayonnaise
  • 0.5 lemon, juiced
  • 1 tablespoon soy sauce
  • 1 tablespoon green onion, chopped
  • 1 garlic clove, finely minced
  • Wasabi Cocktail Sauce
  • 1 cup chili sauce
  • 2 tablespoons freshly squeeze lemon juice
  • 1 tablespoon prepared wasabi or horseradish
  • 0.25 teaspoon worchestershire sauce


  1. Rinse the squid under cool water and pat dry with paper towels.
  2. Cut the body of the squid into 1/2" rings and trim the tentacles as necessary.
  3. Chill in the refrigerator at least 15 minutes, the squid will fry better.
  4. Pour about 2" of oil in a fryer or large heavy pot and heat to 375°.
  5. Mix the flour and sesame seeds in a pie dish or plate; season with a fair amount of salt and pepper. (Taste the flour mix. If you cannot detect the seasoning of salt and pepper, add more).
  6. Toss the calamari in the seasoned flour to coat.
  7. Be sure to push in the flour to ensure a good coating.
  8. Dry for 1-3 minutes or until golden brown.
  9. Using a slotted spoon transfer the fried calamari to paper towels to drain.
  10. Drain on paper towels and salt to taste.
  11. Serve immediately with lemon wedges and dipping sauces.
Ponzu Aioli
  1. Combine all the ingredients and set aside to allow the flavors to marry.
Wasabi Cocktail Sauce
  1. Combine ingredients and refrigerate.
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