Fried Calamari
"Appetizer, Calamari"
Serves 4-6 | Prep Time 1 hour and 20 minutes | Cook Time 6 to 7 minutesWhy I Love This Recipe
Reminds me of olive garden food
Ingredients You'll Need
1 1/2 pounds cleaned calamari, bodies cut into 1/2 inch rings
2 cups well shaken buttermilk
3 cups all purpose flour
2 tbsp. kosher salt
canola oil, for frying
1 lemon, cut into 8 wedges
Directions
Place calamari in a medium nonreactive bowl, cover with buttermilk, and marinate in the refrigerator for 1 hour.
Heat the oven to 200 degrees 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 degrees on a deep-frying 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 degrees and repeat the process with the remaining calamari (serve with lemon wedges)
Pairs Well With
marinara sauce
