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.

Difficulty: Moderate

Instructions

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
• Saucepans
• Mixing bowls
• 2 c. buttermilk
• 2 c. all-purpose flour
• 1 lb. cleaned squid
• 4 c. vegetable oils

1. Pour buttermilk into a large bowl.

2. Put flour in another large bowl.

3. Season flour with salt and pepper.

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

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

6. 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.

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

8. Transfer calamari to paper towels with a slotted spoon.

9. Repeat process with remaining calamari, buttermilk and flour.

10. 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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