Marinating the squid in buttermilk defeats the rubber band effect some fried calamari tends to have. It also helps create a light, crisp batter and more flavorful calamari, so the only garnish needed is a squeeze of lemon.
Special equipment: You will need a deep-frying/candy thermometer for this recipe.
What to buy: If you purchase whole, uncleaned calamari, 1 pound yields about a 1/2 pound of cleaned calamari.
Game plan: The key to crispy calamari is frying only a handful at a time. Crowding the pan makes for clumpy batter and a greasy result.
This recipe was featured as part of our Christmas Day Feast, Italian Style menu.
It's Halloween party season, which means candy corn, punch bowls with floating eyeballs, lots of pumpkins...