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.
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...