Description
Crispy and tender fried calamari rings and tentacles marinated in buttermilk, coated in a seasoned flour and cornstarch mixture, then deep-fried to golden perfection. Served hot with fresh lemon wedges and marinara sauce, this classic appetizer is perfect for sharing and bursting with flavor.
Ingredients
Scale
Main Ingredients
- 1 lb. squid, cleaned and cut into 3/4″ rings, large tentacles cut in half
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 tsp. cayenne pepper
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Vegetable oil, for frying
- Lemon wedges, for serving
- Marinara sauce, for serving
Instructions
- Marinate the squid: Place the cleaned and cut squid rings and tentacles into a large bowl. Pour the buttermilk over the squid, ensuring all pieces are fully coated by stirring gently. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to tenderize and flavor the squid.
- Prepare the coating mixture: In a large shallow bowl, combine the all-purpose flour, cornstarch, and cayenne pepper. Season this flour mixture generously with kosher salt and freshly ground black pepper. This blend will form the crispy coating for the calamari.
- Coat the squid: Remove the squid from the buttermilk, shaking off any excess liquid. Dredge each piece thoroughly in the seasoned flour and cornstarch mixture, making sure each ring and tentacle is well coated on all sides for maximum crunch.
- Heat the oil: In a large heavy-bottomed pot or deep fryer, pour vegetable oil to about 2 inches deep. Heat the oil over medium heat until it reaches 350°F (175°C), ideal for deep frying to crisp the calamari without greasing it.
- Fry the calamari: Working in batches to avoid overcrowding, carefully add the coated squid pieces to the hot oil. Fry them for about 3 minutes or until they turn a deep golden brown and are crisp. Use a slotted spoon to remove the fried calamari and transfer them to a baking sheet lined with paper towels to drain excess oil. Immediately sprinkle a bit of kosher salt over the hot calamari for seasoning. Repeat with remaining squid, allowing the oil to return to 350°F between batches.
- Serve: Serve the fried calamari immediately while still hot and crispy. Accompany with fresh lemon wedges for squeezing over and a side of marinara sauce for dipping.
Notes
- Make sure the oil temperature remains steady at 350°F to avoid greasy calamari.
- Do not overcrowd the frying pot; fry in small batches to maintain oil temperature and crispiness.
- Use paper towels to drain excess oil for perfectly crispy calamari.
- For extra flavor, add some garlic powder or paprika to the flour mixture.
- Serve immediately for best texture as calamari can become soggy if left to sit.
Nutrition
- Serving Size: 1/4 of recipe (about 4 oz cooked calamari)
- Calories: 280 kcal
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 220 mg
