Deep-Fried Squid Rings

Deep-Fried Squid Rings

Rewritten Article:

Fried calamari craving got you? Avoid that rubbery texture with an easy, tastier approach! Soak your squid in buttermilk for an hour, and you'll end up with a light, crisp batter and more flavorful calamari. All you need is a simple squeeze of lemon as garnish.

Kit You'll Need:You'll require a deep-frying/candy thermometer for this recipe.

Shopping List:Opt for whole, uncleaned calamari if you dare. A pound of it will yield around 1/2 pound of cleaned calamari.

Here's the Lowdown:The secret to crispy calamari? Fry small batches to prevent a clumpy mess and greasy result.

We featured this dish as part of our Christmas Day Feast, Italian Style menu.

• Serving Size: 6 to 8 folks
• Difficulty: MediumUsing a scale of 1 to 5, this recipe lands at a 3
• Total Time: 1 hr 45 minutes, with 25 minutes of active work

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

Instructions:

1. Pop your calamari in a medium nonreactive bowl, cover it in buttermilk, and hide it in the fridge for an hour to marinate.
2. Warm up your oven to 200°F and arrange a rack in the middle. Line a baking sheet with a few layers of paper towels.
3. In a large bowl, mix the flour and salt. Whisk until smooth and lump-free. Set this aside.
4. Pour 2 inches of canola oil into a Dutch oven or a large, heavy-bottomed pot and crank it up to high heat until the oil reaches 400°F on your deep-frying/candy thermometer.
5. Snatch a handful of calamari from the buttermilk, shake off the excess, drop it into the flour mixture, and coat it evenly. Gently shake the excess flour back into the bowl. Carefully pop the calamari into the hot oil and fry until it turns a light golden brown, about one minute. Transfer the fried calamari to the prepared baking sheet using a slotted spoon, season with salt and pepper, and keep it warm in the oven.
6. Bring the oil temperature back up to 400°F and repeat the process with the remaining calamari (about 5 to 6 batches). Serve with lemon wedges.

Insights:

To achieve crispy and flavorful fried calamari, marination and frying techniques are vital. Here's a guide to help you nail it using a deep-frying thermometer:

• Calamari: Ensure your calamari is well-cleaned and cut into desirable sizes.
• Marinating Calamari: Combine lemon juice, a pinch of parsley, and salt. Let your calamari soak in this mixture for at least 5 minutes before breading to improve flavor and tenderness.
• Breading Mix: Mix semolina flour, all-purpose flour, salt, black pepper, and parsley to create a coating for your calamari.
• Frying Tips: Fry in small batches to maintain the oil temperature for even cooking. A thermometer will help you achieve the perfect frying temperature for a crispy result. These tips will ensure your calamari is crispy on the outside and tender on the inside with a delicious flavor.

1. After soaking the calamari in buttermilk for an hour, instead of focusing on just the batter, consider enhancing its nutrition by incorporating a mix of semolina flour, all-purpose flour, salt, black pepper, and parsley for a more flavorful coating.
2. Once you've achieved a light, crisp batter and more flavorful calamari, store any leftovers in the refrigerator to maintain freshness, and enjoy it as a snack or addition to your next meal.
3. If you're planning a festive Italian-style feast, such as our Christmas Day Feast, consider adding this crispy calamari recipe to your shopping list, as it pairs well with the dishes on the menu and serves 6 to 8 people.

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