Fried Calamari

Calamari is the plural form of the Italian word for squid. In American cuisine, the term usually refers to the fried appetizer, which is made here from squid rings and halved large tentacles, marinated in buttermilk, dredged in a flour mixture, and fried until deeply golden.

Squid can easily become tough when cooked, so it marinates in buttermilk to help tenderize it. Cover the squid with buttermilk in a bowl, stir so all pieces are coated, and refrigerate for at least 30 minutes. The quick fry also helps keep it tender.

Squid can easily become tough when cooked, so it marinates in buttermilk to help tenderize it. Cover the squid with buttermilk in a bowl, stir so all pieces are coated, and refrigerate for at least 30 minutes. The quick fry also helps keep it tender.

The coating combines 1.5 cups of all-purpose flour and half a cup of cornstarch with a quarter teaspoon of cayenne pepper, seasoned well with kosher salt and black pepper. Squid is removed from the buttermilk, excess shaken off, and dredged in the mixture before frying.

Serve fried calamari immediately with lemon wedges and marinara. Sprinkle the squid with extra salt as soon as it comes out of the oil, then finish each serving with a squeeze of lemon juice and fresh marinara. The recipe makes four to six servings as an appetizer.