Rocco Gizzo
As we call it here in New York… Fried Galamaaaad!!
Fried Calamari gets straight to the point: the Italian-American appetizer staple everybody reaches for the second it hits the table. Put it out when people are coming over and let the table do the rest.
It has the kind of comfort that belongs on a Sunday table. Around here, the food matters, but so does what happens once it gets to the table. I want recipes that give people a reason to sit down, hang out, laugh a little louder and stay longer than they planned. If everybody is reaching back into the plate before dinner is technically over, you did it right.
For seafood lovers, Fried Calamari brings plenty of character while still letting the seafood stay front and center. That Italian-American spirit is a big part of why I keep coming back to dishes like this. It is familiar without being boring, generous without being fussy, and it feels right at home next to a loaf of bread, a bottle of wine and a table that is probably a little too crowded.
But… Please, Please, Please stay away from the frozen aisle, and do not get the pre-breaded calamari.
Fried Calamari
Ingredients
- 1 lb calamari cleaned and sliced into 3/4 inch pieces
- 1/2 cup of buttermilk or regular milk
- 1/2 tsp salt
- 1 1/2 cup flour
- 1/2 cup corn starch
- 1 tsp baking powder
Instructions
- Marinate the calamari in the milk and salt for 30 minutes, up to 2 hours
- Mix the flour, corn starch and baking powder together.
- Add half the calamari to the flour mixture and mix until fully coated. Then transfer the calamari to a sheet tray lined with a wire rack (or colander) so excess flour falls off.
- Allow the calamari to rest in the fridge for at least 30 minutes so the flour hydrates.
- Heat veggie oil to 365-375º, in batches, carefully add the calamari and fry for 3-4 minutes or until golden brown and crispy. Once done, remove and immediately season with salt.
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