Oven Baked Crispy Calamari with Basil Lime Mayo

Name: Oven baked Calamari with Lime Basil Mayo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 10.5 oz (12 small) Calamari; 1/2 cup Breadcrumbs; 1/2 tbsp Parsley (minced); 1 Garlic clove (minced); 1/2 tsp Salt; Olive Oil; 3 tbsp Mayonnaise (see post for recipe); 10 Basil leaves (minced); 1/2 Lime zest; 1/2 tbsp Lime juice

These Crispy Baked Calamari are a guilt-free delicious seafood appetizer or light lunch. Quick & easy to make with just a few ingredients and ready in less than 30 minutes. Paired with a zesty Basil Lime Mayo dip, it's a fun and flavorful meal everyone will love.

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4.86 from 7 votes

plate of crispy calamari with a small bowl of mayo

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Crispy fried calamari is one of the most delicious things on this planet. But you can also enjoy their delicious flavor with this guilt-free version of oven-baked calamari. The same crispiness but less fat. For extra flavor, use Pangrattato (Italian Breadcrumbs) for the breading!

Perfect for those who love the taste of calamari but are looking for a lighter alternative to the traditional deep-fried version, this recipe offers a guilt-free way to indulge in your seafood cravings. These baked Calamari are perfectly crispy on the outside while remaining tender and juicy on the inside.

Complementing the crispy calamari is a homemade Basil Lime Mayo, a creamy and zesty sauce that adds a refreshing burst of flavor to each bite. This unique combination of fresh basil and tangy lime mixed into smooth, rich mayonnaise creates a dipping sauce that elevates the dish. Whether you're hosting a dinner party, looking for a quick and delicious meal, or simply want to treat yourself to a gourmet experience at home, this Oven Baked Crispy Calamari with Basil Lime Mayo recipe is sure to impress!

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What is Calamari?
Ingredients
Variations
How to make Homemade Mayo
Storage Instructions
Recipe FAQs
Related Recipes you might like
📖 RECIPE

What is Calamari?

"Calamari" is the Italian translation of Squid. Although in America the word Calamari is mostly used to identify the fried squid rings dish.

There are over 300 species of squids in the world, but less than a dozen are in fish markets and in the kitchen. Squids are related to octopus and cuttlefish and just like them, they have tentacles and ink.

You may see different sizes of squids used in various recipes. The very large ones are mostly cut into rings or turned into stuffed calamari. While the smaller ones (like in this recipe) are usually kept whole.

Check this link if you want to learn more about Calamari.

Ingredients

Calamari: Tender and versatile, calamari forms the succulent base of this dish, offering a delightful texture and a mild, sweet flavor. Either use the small variety as in these pictures, or cut the larger variety into rings.
Breadcrumbs: Adds the perfect crunch to the calamari, giving it a golden, crispy coating when baked. For more flavor, use this recipe for Italian Pangrattato breadcrumbs.
Parsley: Fresh parsley brings a burst of color and a light, herby freshness.
Garlic: A hint of garlic adds a subtle kick, infusing the calamari with a warm, aromatic taste.
Mayonnaise: Serves as a creamy base for the dipping sauce, offering a smooth texture and rich flavor. If you want to make homemade mayo, check the instructions in the post below.
Basil: Fresh Basil leaves add a fresh, peppery flavor that pairs beautifully with the tangy lime, giving the mayo a vibrant, herbal note.
Lime: The zest and juice of lime bring a bright, citrusy tang that cuts through the richness of the mayonnaise, adding depth and zestiness.

Variations

Spicy Kick: Add a teaspoon of chili flakes or cayenne pepper to the breadcrumb mixture for a spicy version that packs a punch.
Lemon Herb Mayo: Swap out the basil and lime for lemon zest and juice, and add minced rosemary or thyme for a different citrusy, herby twist on the mayo.
Parmesan Crusted: Mix grated Parmesan cheese into the breadcrumb mixture before coating the calamari for a cheesy, flavorful crust.
Cajun Style: Incorporate a Cajun seasoning blend into the breadcrumb mix for a Southern-inspired version with a robust flavor profile.
Air Fryer Method: For an even healthier version, cook the breaded calamari in an air fryer to achieve a crispy texture with minimal oil. Cook at 400°F (200°C) for about 8-10 minutes.

crispy calamari covered with lime basil mayo

How to make Homemade Mayo

Homemade mayo is one of the most delicious and easiest things you can make! With just a few ingredients and following an easy technique, you'll have fresh mayo in minutes.

The best thing about homemade mayonnaise is, of course, the fact that it's fresh and that it doesn't have any conservatives or any of the nasty things they put in the jarred ones.

The downside, however, is that with the minimum ingredients, you'll get 1 full cup of mayo and it will only last about a week in the fridge. Since we don't eat mayo that much and I hate to waste food, this is the only reason why I rarely make it.

Ingredients:

1 fresh egg, room temperature
1 tablespoon Dijon Mustard
1 tablespoon White Vinegar
1 teaspoon Lemon juice
1 cup Oil (use a neutral-flavored oil)
Salt

If you want to be traditional, you can make mayo by hand and whisk whisk whisk with all your strength for about 10 minutes until you get a thick cream.

Or, you can take the shortcut and use an immersion blender. Add all the ingredients in a large jar or pitcher. Place your immersion blender firmly at the bottom, covering the egg yolk. Turn it on and don't move it for at least 15 seconds. Once the ingredients start to emulsify, slowly move the blender up and down until you get a thick creamy mayo.

How long does homemade mayo last?

Homemade mayonnaise has a fresh raw egg inside and even though the egg will slightly cook with the acidity of the vinegar and lemon juice, it will not last long.

You can keep mayo in an airtight container or jar for about 1 week in the fridge. It's not possible to freeze mayo as the emulsion will break and separate.

Storage Instructions

Storing leftover Oven Baked Crispy Calamari requires a bit of care to maintain its texture. If you have leftovers, let them cool to room temperature before placing them in an airtight container in the refrigerator. It's best to consume them within 1-2 days for optimal freshness and quality.

To reheat, avoid the microwave as it can make the calamari soggy. Instead, reheat them in an oven or air fryer at 350°F (175°C) until they're warm and crispy again, usually about 5-10 minutes. This method helps to restore some of the crispiness lost during storage.

Note that the Basil Lime Mayo should be stored separately in the refrigerator and used within 3-4 days for the best flavor.

Recipe FAQs

Can I cook these calamari in an air fryer?

Yes, you can definitely make this Oven Baked Crispy Calamari recipe in an air fryer. Using an air fryer will help you achieve a crispy texture with less oil, making it an even healthier option. To do so, prepare the calamari as per the recipe instructions, then place them in the air fryer basket in a single layer, ensuring they are not overcrowded for even cooking. Cook at 400°F (200°C) for about 8-10 minutes, or until golden and crispy, shaking the basket halfway through cooking. Remember, air fryer models can vary, so timings might need slight adjustments based on your specific unit.

Is this recipe suitable for a crowd?

Yes, this recipe is great for entertaining. You can easily double or triple the recipe to accommodate more guests. Just be sure to bake in batches to avoid overcrowding for optimal crispiness.

Can I use frozen calamari for this recipe?

Yes, you can use frozen calamari. Ensure they're fully thawed and patted dry to remove excess moisture before proceeding with the recipe to achieve the best texture.