Aligue-Glazed Calamari Recipe

Heat vegetable oil in a deep frying pan or deep-fryer over medium heat.

Combine egg whites and fresh milk in a bowl; whisk until slightly frothy. Combine flour, cornstarch, salt, and pepper in another bowl.

Dip squid rings in egg white mixture, then lightly dredge in flour mixture. Deep-fry until crisp and light brown, about 4 to 5 minutes. Fry squid rings in batches, if necessary. Drain on a paper towel-lined plate. Set aside and keep warm.

Make the aligue glaze: Combine fish sauce and water in a saucepan over low heat. Simmer for 5 minutes. Add brown sugar, stir, and simmer until slightly thick, about 5 to 6 minutes. Add crab fat and stir to combine. Turn off heat and drizzle with lime juice.

Add sauce to calamari and toss to combine. Transfer to a serving plate. Garnish with lime slices and parsley, if desired. Serve immediately.