Ingredients
1 lb. squid, cleaned and cut into 3/4" rings, any large tentacles cut in half
1 c. buttermilk
1 1/2 c. all-purpose flour
1/2 c. cornstarch
1/4 tsp. cayenne pepper
Kosher salt
Freshly ground black pepper
Vegetable oil, for frying
Lemon wedges, for serving
Marinara, for serving
Preparation
Step 1Place squid in a large bowl and cover with buttermilk, stirring to make sure all pieces are coated. Cover and refrigerate for at least 30 minutes. Step 2In a large shallow bowl, combine flour, cornstarch, and cayenne. Season well with salt and pepper. Remove squid from buttermilk, shaking off excess buttermilk and dredge in flour mixture. Step 3In a large heavy bottomed pot over medium heat, add about 2” of oil. Heat to 350°. Line a large baking sheet with paper towels. Working in batches, add squid to oil and cook until deeply golden, about 3 minutes. Remove with a slotted spoon onto prepared baking sheet and immediately sprinkle with extra salt. Repeat with remaining squid, ensuring oil returns to 350° between each batch. Step 4Serve immediately with lemon wedges and marinara.
“Calamari” is simply the plural form of the Italian word for squid. In American cuisine, the term usually refers to the fried appetizer. Because squid can easily become tough when cooked, we let it marinate in buttermilk to help tenderize it. The quick fry will also help the cause! After you master this, give Fish and Chips a go! Have you made this yet? Let us know how it went in the comments below!
