Fried Calamari

Name: Fried Calamari
Yield: 6 to 8 servings
Ingredients: 1 1/2 pounds cleaned calamari, bodies cut into 1/2-inch rings and tentacles left whole; 2 cups well-shaken buttermilk; 3 cups all-purpose flour; 2 tablespoons kosher salt; Canola oil, for frying; 1 lemon, cut into 8 wedges

Deep-Frying Seafood Squid Appetizer New Year's Eve Christmas Italian Frying Tapas Buttermilk Italian-American Holidays Comfort Food Pescatarian Medium

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6 to 8 servings Medium

Total: 1 hr 45 mins Active: 25 mins

15 Ratings

Ingredients (6)

1 1/2 pounds cleaned calamari, bodies cut into 1/2-inch rings and tentacles left whole
2 cups well-shaken buttermilk
3 cups all-purpose flour
2 tablespoons kosher salt
Canola oil, for frying
1 lemon, cut into 8 wedges

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Nutritional Information

Calories728
Fat43.75g
Saturated fat3.96g
Trans fat0.16g
Carbs56.0g
Fiber1.96g
Sugar4.32g
Protein26.93g
Cholesterol267.49mg
Sodium716.38mg
Nutritional Analysis per serving (6 servings) Powered by

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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 Christine Gallary

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There are several reasons Christmas is celebrated on Dec. 25. The date is nine months after March 25, a day recognized by Christians as Annunciation. It was the day Mary was told she would was having a baby. The nine months that follow are an approximation of Jesus’ birth. Dec. 25 also coincides with pagan Winter Solstice celebrations like Saturnalia' and Dies Natalis Solis Invicti. Since they were historically celebrated around that time of year there was precedent for holiday festivities during this time of year.

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Instructions

1Place calamari in a medium nonreactive bowl, cover with buttermilk, and marinate in the refrigerator for 1 hour.
2Heat the oven to 200°F and arrange a rack in the middle. Line a baking sheet with a few layers of paper towels.
3Combine flour and salt in a large bowl and whisk to aerate and break up any lumps; set aside.
4Pour 2 inches of the canola oil into a Dutch oven or a large, heavy-bottomed pot. Heat over high heat until the oil reaches 400°F on a deep-frying/candy thermometer. Remove a handful of the calamari from the buttermilk, place it in the flour mixture, and toss to evenly coat. Transfer calamari to a fine mesh strainer and gently shake any excess flour back into the bowl. Carefully place the calamari in the oil and fry until light golden brown, about 1 minute. Transfer to the prepared baking sheet using a slotted spoon, and season with salt and freshly ground black pepper. Place the baking sheet in the oven to keep warm.
5Return the oil to 400°F and repeat the process with the remaining calamari (about 5 to 6 batches total). Serve with lemon wedges.

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