Calamari Fries with Homemade Cocktail Sauce and Ponzu Mayo

  • Level: Easy
  • Total: 25 min
  • Prep: 20 min
  • Cook: 5 min
  • Yield: 4 servings
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Canola oil, for frying

1 pound fresh squid, cleaned

1 cup all-purpose flour

Sea salt

Freshly cracked pepper

4 eggs, beaten

1 cup panko breadcrumbs

Lemon wedges, for serving

Homemade Cocktail Sauce, for serving, recipe follows

Ponzu Mayo, for serving, recipe follows

Homemade Cocktail Sauce:

1 cup ketchup

1 tablespoon freshly grated horseradish

1 tablespoon smoked paprika

1 teaspoon cayenne pepper

1 teaspoon lemon zest

1 teaspoon Worcestershire sauce

Juice of 1 lemon

Freshly cracked black pepper

Ponzu Mayo:

3/4 cup mayonnaise

3 tablespoons Asian chili sauce

2 tablespoons ponzu

1 clove garlic, minced


  1. Heat canola oil to 360 degrees F in a pot. 
  2. Slice the squid against the grain into strips. Mix the flour with some sea salt and black pepper and pour out onto a plate. Dredge the squid first in the flour, then in the eggs, and then in the breadcrumbs. Fry until golden and crispy, 20 seconds. Drain on a wire rack. 
  3. Place the calamari fries in a glass and garnish with lemon wedges. Serve with the Homemade Cocktail Sauce and Ponzu Mayo in shot glasses.

Homemade Cocktail Sauce:

  1. Mix the ketchup, horseradish, paprika, cayenne, lemon zest, Worcestershire and lemon juice in a bowl, and season with black pepper.

Ponzu Mayo:

  1. Mix together the mayonnaise, chili sauce, ponzu and garlic in a bowl.

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