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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diane

Cooking Level: Intermediate

Living In: Coventry, Rhode Island, USA

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Reviewed: Jun. 20, 2008

This was very good. I was surprised at how simple it was!

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MICHELLEGACEK

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Reviewed: Jun. 7, 2008

I've always been wary of cooking squid because I have a tendency to overcook it, and who likes eating fishy rubber bands?? Not only was this recipe ridiculously easy, I ended up cooking them perfectly for a change. The only thing I did differently was too add some garlic powder to the flour mix. The coating was perfect - light and ever so slightly crispy. These were better than calamari I've had in a lot of restaurants. And the lemon is a must. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Apr. 30, 2008

My family loved this receipe. They thought it is was some of the best they have ever had.

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Robert64

Living In: Tampa, Florida, USA

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Reviewed: Apr. 9, 2008

kinda greasy, but really yummy!

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suzan

Cooking Level: Expert

Home Town: Fremont, California, USA

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Reviewed: Mar. 21, 2008

Very good calamari. I added a heaping teaspoon of seasoned salt to the flour and oregano mixture. Served with tartar sauce this was a great treat.

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RMH55

Cooking Level: Intermediate

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Reviewed: Mar. 20, 2008

I followed the recipe to the tee -- except for using Italian seasoning in place of oregano. This recipe came out perfect...even my picky kids who never ate calamari before loved it. Thanks a bunch. Lisa

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Delicious_Surprise

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Feb. 18, 2008

AWESOME recipe! It was a hit, my husband said it was the best Calamari he's ever had. I used a candy thermometer to make sure the oil was the right temperature and set the timer to cook them for 2 1/2 minutes just like the recipe called for. They were not chewy at all. I did double the flour mixture and added 2 tsp. dried parsley mixed with garlic flakes. The only thing I thought is that it had a bit too much salt, and I'm a salt lover, but nobody else complained. I found it easies to put the flour mixture in a ziplock bag, toss in the calamari rings and shake it in there. After they were coated I put them on a plate so it would be easiest to drop each batch in the oil at the same time so they would cook easiest and not have to dig around the flour mixture looking for the rings. Between batches I stuck the thermometer back in the oil to get it up to the right temperature. I served it with Prego spaghetti sauce cause I was too lazy to make my own.

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Gumby

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Reviewed: Dec. 28, 2007

I tried this recipe as described first. It was sub-par at best. I took a reviewer's advice and added some garlic powder to the flour mix. I didn't have any buttermilk on hand, so I used regular 2% milk. I dipped the calamari in milk, then the flour, then repeated again. So the calamari was dipped twice in milk and twice in flour. It gave it a nice thick (but not too thick) coating of batter. It also cooked to a perfect golden brown in the oil. I also changed veggie oil to corn oil because thats what I had on hand. Overall, with a few changes, it came out excellent!

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danigurrl

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2007

Something is missing from this recipe and have to give it a bad review cause it would have been a waste of calamari. Flavor was good but after reading the complains here, I saw this on another recipe and decided to follow the advice. Try soaking the calamari anywhere from 30 minutes to two hours in Buttermilk if you have time (optional). Then drain the calamari and save the buttermilk. Coat the calamari with flour, pass thru the buttermilk and then flour again, then fry it. The batter will stay and it won't be wasted calamari.

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Brandy

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Reviewed: Nov. 12, 2007

Eat fried calamari all the time. Never made it before. Now that I know how to make it. I am never eating out again. This recipie was good.

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chrissrock

Cooking Level: Beginning

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Reviewed: Nov. 2, 2007

This came out incredible! First, I found cleaned, frozen squid at my local supermarket. It was only $3.99 for 12 ounces. (This served 2 people). I combined flour, cayenne pepper, parsely flakes, salt and garlic. Wet the squid after slicing them. The flour mixture coats them very well. I agree with others in testing the first one to make sure it is cooked, but not overcooked. I don't think I cooked them any longer than 60-75 seconds, in small batches. My husband was bummed I didn't have any more to cook up, they were delicious! Keeping this recipe! For Rhode Island style, cut up some pepperoncini's and mix them into the finished product. YUM!! This is a keeper!!!!

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Angela's

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2007

I fried a few rings at first to try and this was very bland. I spiced up the squid with garlic powder, pepper and a little salt then added more garlic and pepper to the flour.

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Laura

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Reviewed: Aug. 20, 2007

Excellent!!! Whole family loved it. I added the garlic and parsley as suggested by SpanishPrincess and a little bit of cayenne and cumin for some kick. HINT - the calamari should be damp before adding to the flour a few at a time. If not, the flour will not stick and not too damp or it will clump).

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CookingMom

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Reviewed: Jul. 29, 2007

as a previous reviwer pointed out earlier. The flour does not stick to calamari. this recipe did not work for me...

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katia

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Reviewed: Jun. 25, 2007

I added 1 tbs of garlic, 2 tsp of paprika and doubled the flour. Definetly a good idea to test out a little batch to check cooking time. Mine took a little under 2 minutes. With the changes I made I give mine a 5!

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MommaB6

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Surrey, British Columbia, Canada

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Reviewed: Apr. 15, 2007

Excellent! I doubled the flour mixture though.

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boshimom

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Reviewed: Apr. 1, 2007

Great flavor. Took the advice to add in some garlic and parsley. But the calamari got a little soggy as it sat on the table.

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inthekitchen

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Reviewed: Jan. 14, 2007

Very good. I reduced the flour a little & added 2 tbsp breadcrumbs.As suggested by some of the others I added more seasoning.1/2tsp lemon pepper,1/2tsp paprika & 1/2tsp onion powder.Cooking each batch for 2 - 2.5 mins was perfect.Thanks !

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Zubs

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Reviewed: Oct. 11, 2006

Yummy! Just like at the restraunts

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kerrilynn

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