Reviewed: Oct. 3, 2011

These were okay... I used frozen calamari rings, defrosted then soaked them in buttermilk (milk/vinegar mixture) for 2 hours...they were very tender this way!! But they tasted too "floury" & bland? Needed more seasoning....

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Reviewer:

Kathryn

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Jacksonville, Florida, USA

Reviewed: Jul. 19, 2011

This is really great but I think I did something wrong. When I fried the squid, all the flour stayed on the pot! The squid was delicious put without any crunchiness... What did I do wrong?? Also, I replaced the buttermilk since we don't have it here by coconut milk! It was really good!

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Reviewer:

SylviaBex

Reviewed: Jun. 25, 2011

We loved this recipe. I don't know if buttermilk is the reason, but the dough is very light and fluffy. I served with garlic-yogurt-dill sauce.

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Reviewer:

DiamondGirl amanecer

Cooking Level: Intermediate

Reviewed: Mar. 17, 2011

What is it that makes this so incredible? The buttermilk? The ratio of salt/pepper/flour/oregano? I've used the buttermilk and this flouring ratio on Squid, Tilapia, and Catfish - great each time.

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Reviewer:

adamkukuk

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jan. 24, 2011

I was surprised that this recipe came out so well. Only 4 stars cuz the batter didn't stick so well to the calamari. I did add in some extra spice seasonings to the flour and some panko too. Great starter recipe and I can't wait to make again!! Yummo!

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Reviewer:

Jilly Bean

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Jan. 4, 2011

So simple yet so good! Even good quality frozen squid rings work well. Thanks!

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Reviewer:

smurray

Home Town: Fonthill, Ontario, Canada

Reviewed: Dec. 26, 2010

Not sure why everyone raved about this. Needed to add lots more seasoning to the calamari after we cooked them. Recipe had no flavor.

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Reviewer:

sandihoff

Reviewed: Nov. 21, 2010

Doubled the S&P and oregano and added some paprika and some panko crumbs to the flour. Still a tad bland but perked up after the lemon was squeezed. I let the rings rest for 10 after dredging then dredged again right before frying, didn't have any issue with coating staying put. For me the downside was they were crisp right out of the oil but didn't stay that way for long. Too much residual moisture from the buttermilk? Maybe I should have drained longer?

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Reviewer:

PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

Reviewed: Oct. 3, 2010

Amazing recipe! We took advice from another rating and soaked the calamari for two hours in the buttermilk. I added paprika and salt and pepper to the oregano in the flour, and garnished with parsley when it was done frying. Better than any restaurant calamari we've ever had. We will be making this again and again!

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