1 pound cleaned squid, tubes cut into 1/2-inch-thick rings and tentacles left whole (about 2 cups), rinsed
1 cup buttermilk
3/4 cup all-purpose flour (about 3 1/4 ounces)
3/4 cup corn flour (about 3 1/4 ounces)
6 Tbsp. fine yellow cornmeal (about 2 1/4 ounces)
2 teaspoons Old Bay Seasoning
2 3/4 teaspoons kosher salt, divided
Lemon wedges, for serving
Step 1
Place cleaned squid pieces in a medium bowl. Pour buttermilk over squid, and toss to coat. Cover and chill at least 2 hours or up to 24 hours.
Step 2
Meanwhile, pour canola oil to a depth of 1 3/4 inches into a Dutch oven; heat over high to 375°F.
Step 3
Stir together all-purpose flour, corn flour, cornmeal, Old Bay, and 2 teaspoons salt in a shallow dish.
Step 4
Working in batches, remove squid pieces from buttermilk, allowing excess to drip off. Dredge squid pieces in flour mixture, shaking off excess. Add to hot oil, and fry until lightly golden and crisp, about 45 seconds. Using a slotted spoon, transfer to a wire rack set over paper towels to drain. Let oil return to 375°F between batches. Transfer fried calamari to a large bowl, and toss with remaining 3/4 teaspoon salt. Transfer to a platter, and serve with lemon wedges.
**Notes**: They specify 45 seconds of frying here, but be aware that this could be more depending on how you have sliced it. It could be 60 or even 90 seconds, but don’t overcook because that’s when the squid gets rubbery. The last time I made this I did a test piece and 60 seconds was right.
Follow the “one hand” rule of dredging: always keep one hand dry at all times! Otherwise you end up with globs of goo on both hands. Use a thermometer to check your oil temp, and adjust your heat as needed because the temperature will drop when you add the squid. If you want a little added flair to your plating, fry some thin slices of lemon and use them as edible garnish (deep fried lemon with salt is a tasty treat).
Dipsey_Jipsey
Ooohh dayum! I know what I’m having today!! 🙂
FYI – not eating these with a homemade tartare sauce is a crime!
2 Comments
Source: [Food & Wine](https://www.foodandwine.com/recipes/extra-crunchy-calamari)
1 pound cleaned squid, tubes cut into 1/2-inch-thick rings and tentacles left whole (about 2 cups), rinsed
1 cup buttermilk
3/4 cup all-purpose flour (about 3 1/4 ounces)
3/4 cup corn flour (about 3 1/4 ounces)
6 Tbsp. fine yellow cornmeal (about 2 1/4 ounces)
2 teaspoons Old Bay Seasoning
2 3/4 teaspoons kosher salt, divided
Lemon wedges, for serving
Step 1
Place cleaned squid pieces in a medium bowl. Pour buttermilk over squid, and toss to coat. Cover and chill at least 2 hours or up to 24 hours.
Step 2
Meanwhile, pour canola oil to a depth of 1 3/4 inches into a Dutch oven; heat over high to 375°F.
Step 3
Stir together all-purpose flour, corn flour, cornmeal, Old Bay, and 2 teaspoons salt in a shallow dish.
Step 4
Working in batches, remove squid pieces from buttermilk, allowing excess to drip off. Dredge squid pieces in flour mixture, shaking off excess. Add to hot oil, and fry until lightly golden and crisp, about 45 seconds. Using a slotted spoon, transfer to a wire rack set over paper towels to drain. Let oil return to 375°F between batches. Transfer fried calamari to a large bowl, and toss with remaining 3/4 teaspoon salt. Transfer to a platter, and serve with lemon wedges.
**Notes**: They specify 45 seconds of frying here, but be aware that this could be more depending on how you have sliced it. It could be 60 or even 90 seconds, but don’t overcook because that’s when the squid gets rubbery. The last time I made this I did a test piece and 60 seconds was right.
Follow the “one hand” rule of dredging: always keep one hand dry at all times! Otherwise you end up with globs of goo on both hands. Use a thermometer to check your oil temp, and adjust your heat as needed because the temperature will drop when you add the squid. If you want a little added flair to your plating, fry some thin slices of lemon and use them as edible garnish (deep fried lemon with salt is a tasty treat).
Ooohh dayum! I know what I’m having today!! 🙂
FYI – not eating these with a homemade tartare sauce is a crime!