Fried Calamari

By Addie

Marinating the squid in buttermilk defeats the rubber band effect some fried calamari tends to have. It also helps create a light, crisp batter and more flavorful calamari, so the only garnish needed is a squeeze of lemon. Special equipment: You will need a deep-frying/candy thermometer for this recipe.

What to buy: If you purchase whole, uncleaned calamari, 1 pound yields about a 1/2 pound of cleaned calamari. Game plan: The key to crispy calamari is frying only a handful at a time. Crowding the pan makes for clumpy batter and a greasy result.

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

Preparation

Step 1

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.
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REVIEWS:

Has anyone ever bought the frozen calamari from Whole Foods? After my bleachy odor experience, I am considering that option when I get the urge to make another attempt.

The best calamari I have ever had was made with chickpea flour. It was amazingly crispy and crunchy.

You did the right thing, "when in doubt, throw it out " ! Squid should not smell like bleach.

I recently bought some calamari to try for this recipe and while slicing it, I could not help but notice a bleachy odor. It turned my stomach and I ended up throwing out everything without even attempting to fry. I bought the calamari from a reputable local grocer - Stew Leonard's, so was I in the wrong for tossing everything out, or is that a common smell for raw calamari?

Sounds good, but does anyone know what you do with the tight fitting lid that is required in this recipe? REPLY: You're right, you don't need a lid for this recipe. Thanks for noticing, we've removed it from the recipe. - CHOW test kitchen

That is how I do it but I use half all purpose flour and half rice flour .Plus if you can let the calimari rest after flouring the flour sticks even better. Also fry some very thing lemon slices in the same way for a add on treat.

I love calamari and can't wait to try this!