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| http://tomsaaristo.com |
| Copyright Thomas Saaristo All Rights Reserved |
| Tom's Best Calamari |
| Spice up the batter by adding some dry mustard or cayenne to the flour, or add a few drops of Tabasco to the buttermilk. You can also add dried herbs to the flour [or fresh sprigs to the buttermilk] for added flavor. Oregano or thyme would be nice. Ingredients 2 cups buttermilk 2 cups all purpose flour 4 cups vegetable oil [for frying] 1 pound cleaned calamari [squid], bodies cut into 1/2-inch-wide rings, tentacles left intact Method Pour buttermilk into large bowl. Divide flour into two bowls. Season flour with salt and pepper. Pour vegetable oil into heavy large saucepan. Heat to 375°F. Working in batches, dip calamari pieces first into flour, shaking off the excess, then dip into buttermilk, turning to coat. Remove from buttermilk and dredge in the second batch of flour, shaking off excess. [Think “dry, wet, dry”. This is a good rule to remember when frying anything]. Carefully add calamari to saucepan. Fry until golden brown, about 1 minute. Using slotted spoon, transfer to paper towels; drain. Repeat with remaining calamari, buttermilk and flour. Serve the calamari with your favorite ranch dressing, or dress them up by serving them on a bed of romaine with a Caesar dressing and parmesan cheese. |