She Strengthens

Crispy Calamari Recipe: A Delicious Twist on a Classic

The Secret to Tender and Crispy Calamari

Marinating squid in buttermilk is a game-changer when it comes to achieving tender and crispy calamari. This simple step helps to break down the proteins, making the squid less likely to become rubbery. Additionally, the buttermilk marinade enables the creation of a light, airy batter that complements the natural flavor of the squid.

Essential Equipment and Ingredients

To achieve perfect calamari, you’ll need a few essential tools and ingredients:

• A deep-frying/candy thermometer to ensure the oil reaches the ideal temperature
• 1 1/2 pounds of cleaned calamari, cut into 1/2-inch rings and tentacles left whole
• 2 cups of well-shaken buttermilk
• 3 cups of all-purpose flour
• 2 tablespoons of kosher salt
• Canola oil for frying
• 1 lemon, cut into 8 wedges

The Importance of Frying in Batches

To avoid clumpy batter and greasy results, it’s crucial to fry the calamari in small batches. This ensures that each piece cooks evenly and crisps up perfectly.

Step-by-Step Instructions

1. Marinate the Calamari: Place the squid in a medium nonreactive bowl, cover with buttermilk, and refrigerate for 1 hour.
2. Prepare the Oven and Flour Mixture: Heat the oven to 200°F and arrange a rack in the middle. Line a baking sheet with paper towels. Combine flour and salt in a large bowl and whisk to aerate.
3. Heat the Oil: Pour 2 inches of canola oil into a Dutch oven or large pot. Heat over high heat until the oil reaches 400°F on a deep-frying/candy thermometer.
4. Fry the Calamari: Remove a handful of calamari from the buttermilk, place it in the flour mixture, and toss to coat. Transfer to a fine mesh strainer and shake off excess flour. Carefully place the calamari in the oil and fry until light golden brown, about 1 minute.
5. Serve and Repeat: Transfer the fried calamari to the prepared baking sheet, season with salt and pepper, and place in the oven to keep warm. Repeat the process with the remaining calamari, about 5-6 batches total. Serve with lemon wedges.

Tips and Variations

• For an extra crispy coating, try adding a pinch of cornstarch to the flour mixture.
• Experiment with different seasonings, such as garlic powder or dried herbs, to add extra flavor to the calamari.
• Serve with your favorite dipping sauce, such as marinara or aioli, for added flavor.