Late Summer Menu Magic: The Town Dock's Roasted Garlic Aioli Calamari Po' Boy
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The summer rush is starting to slow down, but your kitchen can stay busy. As a chef or restaurant owner, you know this time of year is about finding the right dish—something that feels classic but new, comforting yet interesting. It’s the kind of dish that keeps your regulars happy and brings in new customers.
That’s where The Town Dock comes in. We’re more than a supplier; we're a partner. We know you need ingredients you can trust and ideas that work. Our latest recipe, the Roasted Garlic Aioli Calamari Po’ Boy, is exactly that. It’s a fresh take on a classic sandwich, designed to stand out on any late-summer menu.
Why This Calamari Po' Boy Works
This dish isn’t just a sandwich; it’s a smart menu item. Here’s why:
1. The Calamari: Our calamari rings are the main ingredient. Harvested or sourced and prepared with care, they provide a consistent, high-quality product. The recipe has a quick soak in buttermilk, a simple step that tenderizes the calamari and helps the coating stick. The result is a crispy, golden outside and a tender inside. This is a high-quality fried seafood item that shows you care about quality.
2. The Roasted Garlic Aioli is part of what makes this po' boy so good. Roasting a whole head of garlic changes its strong flavor into a sweet, mild, and flavorful paste. When mixed with mayonnaise, it creates a rich, creamy sauce that’s better than a standard tartar sauce. This small step adds a lot of flavor and lets your staff feature a house-made item.
3. Simple, Smart Design: The recipe is easy to follow, making it simple to add to a busy kitchen. The ingredients are few but important: our calamari, roasted garlic aioli, toasted rolls, fresh arugula, and pickled red onions. Each part has a purpose. The arugula's slight spice cuts the richness, while the pickled red onions add a tangy crunch that balances the dish. It’s a complete flavor profile that is both complex and easy to enjoy.
Give this recipe a try today!
The Recipe: Roasted Garlic Aioli Calamari Po’ Boy
Prep Time: 10 minutes | Cook Time: 1 hour 7 minutes | Ready in: 1 hour 17 minutes | Serves: 4
Ingredients:
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1 lb. The Town Dock Calamari Rings
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1 head garlic
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1 tsp. olive oil
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1/2 cup mayonnaise
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1 tsp. lemon juice
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1 cup buttermilk
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3/4 cup all-purpose flour
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1/4 cup cornmeal
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1/2 tsp. garlic powder
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1 tsp. kosher salt, divided, plus more for sprinkling
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Vegetable oil, for frying
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4 submarine sandwich rolls, toasted and split
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Baby arugula, for serving
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Pickled red onions, for serving
Preparation:
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Roast the Garlic: Preheat the oven to 400°F. Cut about ¼-inch off the top of the garlic head, exposing the cloves. Drizzle with olive oil, wrap in foil, and roast until soft, about 35 minutes.
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Make the Aioli: Take the garlic out of the oven and squeeze the soft cloves into a small bowl. Mash until smooth. Stir in mayonnaise, lemon juice, and ½ teaspoon of salt. Cover and refrigerate.
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Prep the Calamari: Combine The Town Dock Calamari and buttermilk in a large bowl. Cover and chill for at least 30 minutes.
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Create the Dredge: Whisk together flour, cornmeal, garlic powder, and the remaining salt in a separate large bowl. Set aside.
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Fry: Heat 1-2 inches of vegetable oil in a deep pot or basket fryer to about 350°F.
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Coat and Fry: Remove calamari from buttermilk and discard the milk. Coat the calamari in the flour mixture, shaking off any extra. Fry in small batches until golden and crispy, about 1-2 minutes per batch. Drain on paper towels and sprinkle lightly with more salt.
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Assemble: Spread a generous amount of the Roasted Garlic Aioli on each toasted roll. Top with fresh baby arugula, a portion of the crispy calamari, and a final layer of pickled red onions. Serve warm.
