How to Make Fried Calamari


The buttermilk batter makes this squid appetizer - or calamari, if using the Italian name makes you feel less squeamish - utterly delicious. Makes four appetizer servings.

Things You'll Need

  • 4 c. vegetable oils
  • wedges of lemons
  • saucepans
  • 2 c. buttermilk
  • 1 lb. cleaned squid
  • mixing bowls
  • 2 c. all-purpose flour
  • marinara sauce
  • Marinara Sauce
  • Wedges Of Lemons
  • Mixing Bowls
  • Saucepans
  • Mixing bowls
  • Pour buttermilk into a large bowl.

  • Put flour in another large bowl.

  • Season flour with salt and pepper.

  • Pour oil into a large, heavy saucepan. Heat oil to 375 degrees F.

  • Cut the squid into 1/2-inch rings, leaving the tentacles intact.

  • Working in batches, dip a few calamari pieces at a time in the buttermilk, coating thoroughly. Remove from buttermilk and dredge in flour. Shake off excess flour.

  • Add the battered calamari to saucepan. Fry about 1 minute, or until golden brown.

  • Transfer calamari to paper towels with a slotted spoon.

  • Repeat process with remaining calamari, buttermilk and flour.

  • Serve with lemon wedges or a simple marinara sauce.

Tips & Warnings

  • Deep-frying is an art of its own; the oil must be the correct temperature for greaseless, crispy morsels that are both fully cooked and not too brown. If you're new to the oil experience, definitely use a frying thermometer to monitor the temperature of the oil, raising and lowering your flame as necessary. Be sure not to crowd the pan; adding too much calamari at once will lower the oil temperature drastically, and the squid will absorb too much grease.

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