Buttermilk-Battered Calamari

Buttermilk-Battered Calamari

58
Senushi 13

"This is a great recipe for those who love battered calamari. It's so simple and the finished product is awesome! Serve with marinara sauce for dipping."

Ingredients 15 m {{adjustedServings}} servings 209 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 625 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Heat oil in a saucepan or deep-fryer to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
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Footnotes

  • Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 58

  1. 68 Ratings

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Robin C.
4/27/2007

This recipe is very good however for best results soak the squid in 2 cups of buttermilk for 2 hours, it makes it very tender then drain in a colander, dump all of the squid into flour mixture but up the amount of flour to 2 cups and toss with your hands and then deep fry, I also don't add the oregano, don't really know why but I like it without.

jwallacemiller
7/4/2006

Better than most restaurant calamari. We added cayenne seasoning and Emeril's Essence to the flour mixture, and it gave it a great kick.

Cook to the max
3/25/2008

So light the calamari almost floats off the plate. I've tried many different recipes but now my search is over. This is one I'll engrain in memory and use from now on. Thanks for submitting it.