Recipe by Senushi
"This is a great recipe for those who love battered calamari. It's so simple and the finished product is awesome! Serve with marinara sauce for dipping."
Watch video tips and tricks
vegetable oil for frying
ground black pepper
squid, cleaned and cut into 1/2 inch rings
This recipe is very good however for best results soak the squid in 2 cups of buttermilk for 2 hours, it makes it very tender then drain in a colander, dump all of the squid into flour mixture but up the amount of flour to 2 cups and toss with your hands and then deep fry, I also don't add the oregano, don't really know why but I like it without.
Not a fan. . . The buttermilk cooks and burns too quickly in the oil and I am scared the squid didn't cook all the way through. On top of that, I like a larger compilation of ingredients to season my oil fried recipes (cayenne, worcestershire, lemon juice, tobasco, preferred seasoning salts, etc) and I don't usually care for certain recipes that don't use such things and in turn come out underseasoned. . .
I don't even think the aioli or dressing could have made up for it. . .
Better than most restaurant calamari. We added cayenne seasoning and Emeril's Essence to the flour mixture, and it gave it a great kick.
So light the calamari almost floats off the plate. I've tried many different recipes but now my search is over. This is one I'll engrain in memory and use from now on. Thanks for submitting it.
I made these last night for Superbowl and they were delish. The only change I made was to add some cajun seasoning. The secret to any calamari is too NOT OVERCOOK.
I made some changes to this recipe, first I placed the sliced calamari in the buttermilk and added some emeril's bayou blast and allowed it to sit for 20 minutes. Then I took some flour and added some bayou blast to the flour. I dredged the calamari in the flour mixture and sifted to remove the excess. Then I deep fried it until slightly golden in color, about 2 to 3 minutes. Then afterwards I drained it, and sprinkled about 1 tsp bayou blast, and 1 Tbsp parmesan cheese on top of it
Great recipe. Although I did alter it slightly. I took the advice of others and soak in the buttermilk. I also added cayenne pepper instead of the oregano. I used a deep fryer, which made it so easy. I believe it was a lot better than anything I have had in the restaurants. Will definitely be making again!
It was better than most restaurant calamari I've had! I soaked the squid in buttermilk for 2 hours and used whole wheat flour instead of white....It turned out great! We'll definitely make this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 78
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Make a simple bruschetta with ricotta and sautéed mushrooms.
Meet the main ingredients of the traditional Italian pantry.
See how to make an amazing cheese-filled Italian flatbread.