Home Cooking 7

Tips for calamari...

linguafood | Jan 11, 200807:33 AM

Hi hounds. I've been oggling tubes & tentacles at the local Wegmans for quite a while now, and would love to make some fried calamari. No deep-fryer in da house, but a wok should serve the purpose.

I like my calamari crunchy and flavorful on the outside, but I am not a great fan of lots of batter, or heavy batter -- I like to actually taste what's inside as well... would it suffice to just toss them in a bit of flour, s&p to achieve this?

Or do you have a light & tasty batter recipe you could recommend? I plan on serving them with just lemon juice or perhaps a lemon aioli.

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