{"id":3596,"date":"2024-01-07T21:52:01","date_gmt":"2024-01-07T21:52:01","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=3596"},"modified":"2024-02-09T21:32:18","modified_gmt":"2024-02-09T21:32:18","slug":"extra-crunchy-calamari","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/extra-crunchy-calamari\/","title":{"rendered":"Extra-Crunchy Calamari"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Extra-Crunchy Calamari<\/span><\/h2>\n
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Want to know the secret to exquisitely tender yet crunchy calamari? Start with a soak in buttermilk. This slightly acidic liquid gently tenderizes the squid, and since the buttermilk is extra thick, it helps the breading adhere to the rings, eliminating the need for beaten egg. For added crunch, you can\u2019t beat cornmeal; its fine, pebbly grains fry up crispy. Serve with your favorite marinara.<\/span><\/div>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>2 hours<\/span><\/span> hrs<\/span> 15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Food & Wine Editors<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> pound<\/span> cleaned squid<\/span> tubes cut into 1\/2-inch-thick rings and tentacles left whole (about 2 cups), rinsed<\/span><\/li>
  • 1<\/span> cup<\/span> buttermilk<\/span><\/li>
  • \u00be<\/span> cup<\/span> all-purpose flour<\/span> about 3 1\/4 ounces<\/span><\/li>
  • \u00be<\/span> cup<\/span> corn flour<\/span> about 3 1\/4 ounces<\/span><\/li>
  • 6<\/span> Tbsp.<\/span> fine yellow cornmeal<\/span> about 2 1\/4 ounces<\/span><\/li>
  • 2<\/span> teaspoons<\/span> Old Bay Seasoning<\/span><\/li>
  • 2\u00be<\/span> teaspoons<\/span> kosher salt<\/span> divided<\/span><\/li>
  • Lemon wedges<\/span> for serving<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Place cleaned squid pieces in a medium bowl. Pour buttermilk over squid, and toss to coat. Cover and chill at least 2 hours or up to 24 hours.<\/div><\/li>
    • Meanwhile, pour canola oil to a depth of 1\u00be inches into a Dutch oven; heat over high to 375\u00b0F.<\/span><\/div><\/li>
    • Stir together all-purpose flour, corn flour, cornmeal, Old Bay, and 2 teaspoons salt in a shallow dish.<\/div><\/li>
    • Working in batches, remove squid pieces from buttermilk, allowing excess to drip off. Dredge squid pieces in flour mixture, shaking off excess. Add to hot oil, and fry until lightly golden and crisp, about 45 seconds. Using a slotted spoon, transfer to a wire rack set over paper towels to drain. Let oil return to 375\u00b0F between batches. <\/span><\/div><\/li>
    • Transfer fried calamari to a large bowl, and toss with remaining \u00be teaspoon salt. Transfer to a platter, and serve with lemon wedges.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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