A crowd-pleasing appetizer, calamari is simple to make and easy to enjoy with any dipping sauce of your choice.
1 lb whole squid tubes, cleaned and cut into 1 in. rounds
1 C whole fat buttermilk
1 large egg, lightly beaten
Canola Oil for frying
1 C all purpose flour
2 tsp paprika
Kosher salt and fresh ground pepper
Lemon Wedges
toothpicks *these help to maintain the round "O" shape of the calamari, allowing the flour breading to coat evenly*
Mix the egg and the buttermilk with a pinch of salt and marinate the squid rounds for at least 15 minutes (up to 30 min).
Meanwhile, combine the flour, paprika and 2 T of salt and 1 T of pepper in a shallow baking dish
When the squid is done marinating, pierce them crosswise with a toothpick to keep the round in an "O" shape. This will ensure that they get evenly floured inside the ring so that they fry evenly and do not collapse when you through them in the oil.
Heat the oil over medium heat, testing the oil for temperature by throwing a few pinches of flour in it (the flour should fry and bubble, but not turn brown for about a minute or so).
Dredge the squid through the flour, ensuring to coat each piece inside and out. Let rest, then repeat (my secret to crispy fried anything)
When the oil is at the right temperature, fry the squid in two batches. Sprinkle with a little more kosher salt when you take them out of the fry oil. Serve with marinara, my favorite Chipotle Aioli or your dipping sauce of choice.
