More Great Recipes: Appetizer

Fried calamari


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Member since 2014

Serves | Prep Time 1 hour 20 minutes | Cook Time 6 or 7 minutes

Ingredients

1 1/2 pounds cleaned calamari, bodies cut into 1/2-inch rings and tentacles left whole
2 cups well-shaken buttermilk
3 cups all-purpose flour
2 tablespoons kosher salt
Canola oil, for frying
1 lemon, cut into 8 wedges


Place calamari in a medium nonreactive bowl, cover with buttermilk, and marinate in the refrigerator for 1 hour.


Heat the oven to 200°F and arrange a rack in the middle. Line a baking sheet with a few layers of paper towels.


Combine flour and salt in a large bowl and whisk to aerate and break up any lumps; set aside.


Pour 2 inches of the canola oil into a Dutch oven or a large, heavy-bottomed pot. Heat over high heat until the oil reaches 400°F on a deep-frying/candy thermometer. Remove a handful of the calamari from the buttermilk, place it in the flour mixture, and toss to evenly coat. Transfer calamari to a fine mesh strainer and gently shake any excess flour back into the bowl. Carefully place the calamari in the oil and fry until light golden brown, about 1 minute. Transfer to the prepared baking sheet using a slotted spoon, and season with salt and freshly ground black pepper. Place the baking sheet in the oven to keep warm.


Return the oil to 400°F and repeat the process with the remaining calamari (about 5 to 6 batches total). Serve with lemon wedges.


Pairs Well With


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