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After completing a year of art studies at the Emily Carr University in Vancouver, she graduated from Columbia College with a BA in History. Jessica also completed an MA in History from The University of Oregon in 2013. There are 11 references cited in this article, which can be found at the bottom of the page. This article has been viewed 404,182 times. Calamari might seem something you only order in restaurants, but there are a variety of ways to easily cook it at home.
Slice squid into thin rings and coat them in a buttermilk batter before frying them. If you want a healthier meal, sauté the rings with chilis and garlic or braise them with tomatoes and olives. For a hearty meal, marinate calamari steaks in a simple marinade and toss them on the grill. It’s important to make the rings thin so they cook quickly and don’t become tough. 2 so the tentacles are separate from the body. Then, pull the head off and peel away the skin.
Rinse the squid before cutting it. Stir the calamari until it’s completely coated with the buttermilk. Buttermilk tenderizes seafood, so it prevents the calamari from becoming tough. To prepare the calamari in advance, mix the rings in buttermilk and set it aside at room temperature for up to 1 hour.
Set a deep pot, such as a Dutch oven, on the stove and add the vegetable oil. Clip a deep-fry thermometer to the side and turn the burner to medium-high. Combine the flour and pepper in a separate bowl. Stir or whisk to distribute the pepper. Toss the rings in the dry mixture.