Buttermilk Battered Calamari Recipes

Steps:

• Heat oil in a saucepan or deep-fryer to 375 degrees F (190 degrees C).
• Pour buttermilk into a medium bowl. In a separate bowl, stir together the flour, salt, pepper and oregano. Dip squid rings into the buttermilk, then into the seasoned flour.
• Place the coated pieces in the hot oil, and fry in small batches, turning if necessary, for even cooking. When evenly browned, remove to paper towels to drain, and continue with the rest of the squid. Serve hot.

Steps:

• Toss calamari with buttermilk in a non-reactive bowl, cover and let marinated in the refrigerator for 2 hours.
• Make topping by heating olive oil over medium heat in a medium skillet. Add peppers, sun-dried tomatoes, scallions, fresh ginger, and wasabi and saute until peppers are tender and flavors integrate. Remove from heat and set aside.
• Drain marinated calamari through a strainer or colander. Heat canola oil in deep-fryer to 375 degrees F (or as deep-fryer manufacturer directs for similar foods). To make tempura, mix flour, cornstarch, baking powder, and salt and pepper in a bowl. Dredge sliced calamari in the dry mix, then set aside briefly. Add seltzer in a stream to the tempura mix while whisking constantly to make into a batter. Dip calamari into the batter or ladle batter over the calamari, and place into the deep-fryer basket, frying for a minute or two until golden brown. Drain on paper towels.
• Finish by adjusting seasoning in topping with salt and pepper. Serve topping over fried calamari and squeeze lemon and lime juice over.

Steps:

• Thoroughly rinse squid; pat dry. Cut into 1/4-inch rings; place in medium bowl. Add 2 chopped garlic cloves, the lime juice, 1/2 teaspoon salt and black pepper to taste; stir to coat. Cover; refrigerate at least 30 minutes to marinate.
• Meanwhile, in deep bowl, mix 1 cup of the flour, the olive oil, 1 1/2 teaspoons salt, the red pepper and black pepper to taste. Slowly add beer, stirring gently until batter is smooth. Cover; refrigerate 30 minutes.
• In food processor, place mayonnaise, 1 garlic clove and the lemon juice. Cover; process until garlic is chopped and mixture is blended. Transfer to small bowl; season with salt and black pepper. Stir in basil. Cover; refrigerate until serving time.
• In deep fryer or heavy saucepan, heat 2 inches vegetable oil to 375°F. In shallow bowl, place remaining 1 cup flour. Dip squid rings in flour, shaking off excess, then coat completely with beer batter. Fry squid in batches in hot oil until deep golden brown, about 2 minutes. Drain on paper towels.
• Serve calamari hot with Garlic-Lemon Mayonnaise.

Steps:

• Firstly, prepare a deep-fryer with a good vegetable oil and heat to 375 degrees F, or use a medium size deep frying pan on high heat.
• Defrost calamari and rinse under cold running water.
• Cut calamari into 1/4 inch strips. If using fresh calamari, just cut into 1/4 inch strips. Pat dry calamari with paper towels.
• In a medium size mixing bowl, mix together flour and Panko bread crumbs.
• Add milk to a bowl and dip calamari in the milk.
• Toss calamari strips in flour/crumb mixture just to coat. You do not want to have a heavy coating as it could drop off when frying.
• Flash fry coated calamari in prepared deep-fryer or frying pan for about 15 seconds, deep frying in small amounts.
• In a frying pan, heat 1/2 cup of vegetable oil to medium-high heat.
• Add garlic and Sambal Oelek and stir well, cover with a screen to prevent oil from spattering or splashing.
• Sauté flash-fried calamari for about 1 minute or until nicely light brown. Do not over fry as it could get chewy.
• Serve calamari with your favorite dip.

Steps:

• Pour buttermilk into large bowl. Place flour in another large bowl. Season flour with salt and pepper. Pour vegetable oil into heavy large saucepan. Heat to 375°F. Working in batches, dip calamari pieces into buttermilk, turning to coat. Remove from buttermilk and dredge in flour, shaking off excess. 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.
• Divide greens among 4 plates. Place calamari atop greens, dividing equally. Spoon Leek Dressing over salads. Garnish with chopped tomatoes; serve.

Steps:

• Place calamari steaks in large bowl and cover with buttermilk. Let set for 15-30 minutes.
• Whisk together eggs, Tabaso sauce and 1/2 cup of milk. Pour into flat dish or pie pan and set aside.
• Mix flour, cumin, chile powder, garlic powder and salt and pepper. Put into flat dish or pie plan and set aside.
• Put bread crumbs into flat dish or pie pan.
• Heat oil in large skillet.
• Drain calamari.
• When oil is very hot, dredge the clamari in the flour mixture, then dip into the egg and then dredge in the breadcrumbs.
• Fry in oil until golden brown on one side then immediately turn over and fry till golden brown on the other. This takes about 1-2 minutes total. Drain on paper towels.
• Serve and enjoy.