Reviewed: Mar. 29, 2012

the best restaurant quality or better

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Reviewer:

ARNIE

Cooking Level: Expert

Home Town: Miami, Florida, USA

Reviewed: Feb. 6, 2012

Delicious!

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Reviewer:

KOPANAN

Reviewed: Dec. 4, 2011

Turned out great will make it again.

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Reviewer:

sinsouza

Reviewed: Aug. 10, 2011

My Nana is from Itlay and calamari was one of her favorite foods. I had no idea how to cook with calamari but I found this recipe and made this for her for her 95th birthday. I believe it was one of her favorite things she had eaten in recent years. The only change I made, upon recommendation from my fish monger, was to soak the calamari in milk for 15 minutes after cutting it up but prior to dredging it in flour. The calamari came out perfect. I applaud this recipe for being so simple and delicious, and for allowing me to memorialize my Nana on her birthday. Thank you!

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Cooking Level: Intermediate

Reviewed: Jul. 22, 2011

Honestly, I thought the "breading" was a little thin. I took some suggestions and added the additional spices, but just overall felt like the flour mixture didn't stick well. I probably will go with the one from FoodNetwork next time. A little more involved, but better. Thank you anyway!

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Reviewer:

katrinangel2

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: New York, New York, USA

Reviewed: Jul. 12, 2011

Good

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Reviewer:

Amy

Reviewed: Jul. 9, 2011

For more crunch and the "breading" to stick, I dipped the calamari in egg and then panko. Can anybody suggest how to maintain the oil temperature? No "unlikely" aftermath happened on my first attempt cooking. Not that I know of anyways.

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Reviewer:

mel.757sol

Reviewed: Jun. 30, 2011

I got my squid-hating husband to try one, then he asked for a few more. He said they were tender, and I agree. I dipped them in egg, then rolled in panko, then in the flour mix (with less salt in it). Fried in deep fryer for about 2 minutes or less--removed each ring as the panko on it browned.

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Reviewer:

galereed

Reviewed: Jun. 23, 2011

I put half bread crumbs and half flour. I might even change it to more crumbs. Be very careful as to how hot you have your oil. You won't realize how much it will spatter until you put the first batch in. Cook for a couple of minutes only. I tripled the recipe. A nice sauce is a homemade Tartar Sauce. 1/2 C mayonnaise, 1 T chopped chives, 2 T relish, 1 T seeded mustard, 1 clove crushed garlic.

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Reviewer:

Mrs. Marcy

Reviewed: Jun. 5, 2011

Very good recipe. I added garlic powder too. 2-3 minutes might even be too long, as others have mentioned do NOT overcook. This recipe had more flavor than similar dishes I have had in some restaurants.

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