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
- 2 c. buttermilk
- 1 lb. cleaned squid
- mixing bowls
- 2 c. all-purpose flour
- marinara sauce
- Marinara Sauce
- Wedges Of Lemons
- Mixing Bowls
- 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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