Description
Crispy and golden Fried Calamari, tender squid rings and tentacles marinated in buttermilk, coated with a seasoned flour and cornstarch mixture, then deep-fried to perfection. Served with fresh lemon wedges and marinara sauce, this classic appetizer is perfect for seafood lovers seeking a crunchy and flavorful bite.
Ingredients
Scale
Squid and Marinade
- 1 lb. squid, cleaned and cut into 3/4″ rings, any large tentacles cut in half
- 1 cup buttermilk
Coating
- 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
For Frying and Serving
- Vegetable oil, for frying (about 2 inches depth)
- Lemon wedges, for serving
- Marinara sauce, for serving
Instructions
- Marinate the Squid: Place the cleaned squid rings and tentacles in a large bowl and cover them with buttermilk. Stir gently to ensure all pieces are coated, then cover and refrigerate for at least 30 minutes. This tenderizes the squid and enhances flavor.
- Prepare the Coating: In a large shallow bowl, combine the all-purpose flour, cornstarch, cayenne pepper, kosher salt, and freshly ground black pepper. Mix well to evenly distribute the seasoning.
- Coat the Squid: Remove the squid from the buttermilk, shaking off any excess liquid, then dredge the pieces thoroughly in the seasoned flour mixture, ensuring each piece is well coated.
- Heat the Oil: Fill a large heavy-bottomed pot with about 2 inches of vegetable oil. Heat the oil over medium heat until it reaches 350°F (175°C). Use a thermometer to maintain accurate temperature for perfect frying.
- Fry the Squid: Working in batches, carefully add the coated squid to the hot oil. Fry until the calamari turns a deep golden color and is crispy, about 3 minutes per batch. Avoid overcrowding to maintain oil temperature and even cooking.
- Drain and Season: Using a slotted spoon, transfer the fried calamari onto a baking sheet lined with paper towels to drain excess oil. Immediately sprinkle with extra kosher salt while still hot for enhanced flavor.
- Serve: Repeat the frying process with the remaining squid, ensuring the oil returns to 350°F between batches. Serve the fried calamari immediately with fresh lemon wedges and marinara sauce for dipping.
Notes
- Maintaining the oil temperature at 350°F is crucial for achieving a crispy texture without greasiness.
- Buttermilk marinade tenderizes the squid and helps the coating adhere better for optimal crunch.
- Frying in small batches prevents the temperature from dropping and ensures even frying.
- Pairing with lemon wedges adds a refreshing zest that complements the fried squid.
- Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil for best results.
Nutrition
- Serving Size: 1/4 of recipe (about 4 oz)
- Calories: 280
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 200 mg
