Reviewed: Nov. 27, 2009

Hi, Thank you for the recipe. I wasn’t totally impressed. I did take the previous suggestions and added powdered garlic and cut down on the salt. The problem I had was with them browning at all. I pulled the first few out after a couple of minutes and they tasted like flour. I had the oil very high, they were completely covered with oil and they were frying vigorously. I added more time to cooking them (like 5 minutes) and they were better.

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PURRBERT

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Reviewed: Oct. 14, 2009

Fabulous! I did take the suggestion of adding garlic & parsley though. It turned out perfect!! I served it with a chipolte ranch sauce that I found a recipe for the other day. I will absolutely make this again!

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mmelika21

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Reviewed: Sep. 30, 2009

Sorry, but I tried this recipe twice. Both times it was a disaster? Really don't know what to say when so many people give it good reviews.

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Richard Turner

Cooking Level: Expert

Home Town: Sheffield, Yorkshire, England, U.K.

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Reviewed: Jun. 20, 2009

We didn't care for this recipe. Not much flavor :(

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Jen S.

Cooking Level: Intermediate

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Reviewed: Jun. 11, 2009

Fantastic! I followed SpanishPrincess's suggestion and added garlic powder and parsley. Really added more flavor to it. We thought it was the best calamari we'd tasted in a long time. Don't worry if it looks like you're loosing some battery while frying. It'll taste great. Definitely will be making again and again.

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Kikacesca

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Reviewed: Apr. 6, 2009

It's easy and very successful. My boyfriend said it was fresh and have nice thin batter, unlike the one he had in the restaurant that had too thick and oily batter. I cooked each batch just 1.30 minute and it is well done but not chewy at all. He had it for dinner and now he wants it more for lunch the next day.

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Alis

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Mar. 12, 2009

excellent recipe, dredged in buttermilk before coating. I served it with a butter and banana pepper mix.

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hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

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Reviewed: Mar. 10, 2009

This was the first time I made calamari and it turned out really good! I added some garlic powder and put the squid in all the spices first and then into the flour.

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jailhousecook

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2009

soo goood and soo easy! only problem was that when i didn't add the water into the flour mixture it just came out like not battered, and just fried. so i added about 2-3 Tbsp. of water into the mixture and fried it! it was perfect!

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Katie

Cooking Level: Beginning

Living In: Long Beach, California, USA

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Reviewed: Feb. 5, 2009

I havent tried it yet so I will rate when I do. just wanted to mention, I saw people asking about dipping sauce. I dont know if it is a B.C. thing, but people around here seem to serve it only with taziki sauce. I love it so I never thought of another way. It makes a great cool dip, really nice in the summer.

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candacewyscaver

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Living In: Powell River, British Columbia, Canada

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Reviewed: Jan. 15, 2009

I used olive oil instead of vegetable oil and chopped some garlic into the oil. The rest I did as in the recipe. I wasn't sure how high I should have the heat because I don't have a thermometer but I started on high heat and then turned the heat down to medium when I felt it was too high. The smaller rings turned out great after three minutes, not tough at all. The larger ones I had to throw back on the frying pan, and added a slice of chili pepper with them. I love my food lightly spicy and the calamari turned out even tastier.

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Barbara

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Reviewed: Jan. 1, 2009

Easy to make and very tasty!

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designingliz

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Reviewed: Jan. 1, 2009

Flavor wasn't that great...guess oregano just didn't cut it for me. However, what killed this recipe is the amount of salt called for. It turned out really salty. Next time I think I'll reduce the amount of salt by half.

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cream_puffy

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2008

Definitely keep lemon on hand it really brings out a great tasting flavor in the calamari

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outerspacey

Cooking Level: Beginning

Home Town: Traverse City, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Dec. 27, 2008

I always use the following ingredients to season the batter so that blandness is never a problem...2 cloves crushed garlic, 1 cup flour seasoned with 1/2 tsp. salt, 1/4 tsp. pepper, 1 tsp. baking powder and a pinch of cayenne pepper. Add enough water to this mixture to make a slightly thick batter. Mix thoroughly. Dip the calamari rings into this batter then coat with plain (unseasoned) breadcrumbs. Then deep fry (in small batches) for 1-2 minutes at about 375*F. Serve with marinara sauce.

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Lillian

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: Dec. 12, 2008

I would just like to add that a good dipping sauce would be a spicy marinara.Just make or buy your favorite marinara and add crushed pepper flakes.Serve the sauce at room temperature or cool.The more pepper flakes the better.The lemon wedges will cool the heat.

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Kitty1970

Cooking Level: Intermediate

Home Town: Twinsburg, Ohio, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Nov. 2, 2008

im rating the technique, i just made this and it was great, i did use other seasoning cuz i know my taste. I also did not season the flour, why people do this i will never understand and you wonder why it was bland? i seasoned the calamari with season salt, oregeno, and motreal steak seasoning while it was wet cuz you need it to stick, then i put it in a baggie with flour to coat. I deep fried it for 3 mins, perfect. I served it with thai sweet and hot diping sause. very good.

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tonit22

Cooking Level: Expert

Living In: Downers Grove, Illinois, USA

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Reviewed: Aug. 3, 2008

Quick and easy...next time will use a little less salt...but tasted good!

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Joanna M.

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

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Reviewed: Jul. 16, 2008

This was okay as written, but it was kind of bland and the color was not too appetizing :( I needed to dredge the squid in seasoned bread crumbs, as well as the flour...I love fried calamari, but I probably won't make it again at home..it really smelled up my house...I'll go out and order it :)

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