This was great! The regional market had fresh calamari for $3 a pound this past weekend so I was looking for something to make with it for our anniversary. I followed the recipe exact except added some cayenne pepper to it. Came out perfect even for the novice! And considering we were going to go to a restaurant where calamari is $8 for an appetizer I saved a lot!

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. . .

My husband said it was too salty, but I thought it was wonderful. I never knew it was so easy to make it.

Very tasty! This was my first attempt at making calamari at home, and I was pleased with the results. I soaked the calamari in the buttermilk for a few hours. I found that the flour stuck to the pieces quite nicely, even after being cooked. I think having the oil (I used canola) quite hot before you drop them in helps. Also, I would highly recommend cooking your calamari only a couple of minutes on each side (more or less depending on the size of your rings.) Even if the pieces aren't browned, I would remove them, otherwise you risk overcooking the calamari, and overcooked calamari is on the rubbery side.

This was better than restaurant calamari. First time I made calamari too! My husband thought it was outstanding, and he is very critical when it comes to food. I bought very fresh calamari from whole foods, and it was not too chewy at all or rubbery. It was very tender and just excellent really. Thanks for this recipe!

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.

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!

Superb! Even my 8 year old daughter cleaned her plate.

it's been a few years since ive had calamari, and that was at a restaurant. since that last time i got diagnosed with a condition that left me to follow a very strict diet. after finding this recipe, i had to tweak it a bit, and im sorry for those of u who don't believe in rating recipes if it's been messed with...but using this as a jump off point i was able to enjoy restaurant quality calamari again! i left the squid rings in the buttermilk overnight to marinate; i didn't have all the ingredients i needed and ended up coating the squid rings in arrowroot starch, no spices except a pinch of cayenne. they still turned out great! a few pieces were tough, but i think that could've been because the squid i had were the huge ones...that and i can only use olive oil due to the dietary cocerns. i thought this would affect the flavour -i really don't prefer the taste of oo- but it didn't! if i could i'd try this to a 't', but for those of u who can, definitely try this one out!

Very good!

This was really good! I took the advice of other reviewers and soaked the calamari in buttermilk for an hour ahead of time. I also doubled the salt in the recipe and salted lightly after frying. This worked really well in a deep fryer. It took about 1-2 minutes to fry up a batch. Served with marinara sauce but would also be good with a garlic mayo. Will definitely make again!

We all really enjoyed this recipe. It is moderately expensive because of the squid, but very easy to make. Who would've figured, buttermilk and calamari being good together. Subbed. olive oil for veggie, but that's only because we had it on hand. Otherwise this was followed exactly and it turned out perfect. Thanks for sharing!

I thought this was great. The only thing was that it was kinda bland. Next time I will definitly add more seasonings. Thanks

Substituted buttermilk with 1 cup milk + 1 tbsp lemon juice. Leave to curdle for at least 5 min, stir before using. No oregano, so replaced with basil and sage instead. Squid turned out really yummy (did not become soggy when cooled) - next time will use oregano as well.