CRISPY CALAMARI

Crispy Calamari is by far one of my favorite appetizers to order when I am dining out. I just love when it comes to the table crispy on the outside, and tender on the inside. It’s hard to eat when it’s rubbery, or soggy on the outside. Give me all the tubes and tentacles too!

So, I decided to create my own recipe that would not only be super crunchy on the outside, but also tender on the inside. It’s all about the marrying of the ingredients to create that perfect bite. Grab a pound or so of tubes and tentacles, and let’s start frying! This is a great appetizer for your Feast of the Seven Fishes dinner. Check out my other recipes for your Christmas Eve table by clicking here! Add some fried zucchini and lemons and you got yourself Fritto Misto. Get more creative and add other fried vegetables.

HOW TO PREPARE CRISPY CALAMARI

Rinse the tubes and tentacles in a colander. Remove any squid fins from the tubes. They are edible, but best taken off for this recipe. Cut tubes into thin rings. Lightly salt. Soak the rings and tentacles in the buttermilk for at least 20 minutes. The buttermilk will help to break down the squid and provide for a super tender bite.

Heat, to medium-high, enough peanut, or canola oil in a pot to cover calamari. A few inches should do. I love using this cast iron pot from Lodge Cast Iron. Click here to purchase! You can also use a deep fryer. Now that air-fryers are gaining such popularity, I assume you could use that as well. However, do not take my word. If you try this recipe using one, please let me know how it goes. Seeing as I am quite traditional when it comes to preparing recipes, you will NEVER find me using an Instant Pot. Also, the likelihood of using an air-fryer is also quite low.

In a bowl, combine the all-purpose flour, rice flour, paprika and a few dashes of salt/pepper. Transfer the calamari from the buttermilk to the flour mixture. Allow any extra buttermilk to drip off. Coat the calamari and drop into the hot oil. You will need to fry in batches.

As soon as the calamari turn a light golden brown, remove from oil and drain on paper towels, or in a brown paper bag. Repeat until all of the calamari have been fried. Serve this Crispy Calamari immediately garnished with lemon wedges and a side of Sriracha Mayo. ENJOY!!!

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I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

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