Fried calamari

Don’t do what I did and buy the freshest calamari you can buy – going to the trouble of cleaning it, de-boning it and fretting over how thin to cut your tubes. Only to have your final product turn out rubbery. Don’t do that. Just go to the freezer section of your local grocery store and buy a bag of pre-cut, cleaned and pre-tenderised calamari rings. Allow to thaw and bread and fry them. Simple.


1 bag calamari rings

1 1/2 cups buttermilk or milk

3 teaspoons sea salt

1 cup flour

1/3 cup cornstarch

1 tsp baking powder

1/2 tsp ground black pepper

1/4 teaspoon cayenne (optional)

Up to 1 litre high flashpoint oil like canola


Place frozen calamari rings in buttermilk with 2 teaspoons salt and allow to thaw on the counter. If starting ahead of time you can place bowl in fridge. Once thawed, allow to soak in buttermilk for 1 hour.

In another bowl, place flour, cornstarch, baking powder, 1 teaspoon salt, pepper and optional cayenne in a bowl.

Drain off buttermilk from calamari and begin to dredge in flour mixture. Let sit for 5 minute to hydrate flour slightly.

Bring oil to heat (around 165 C) and drop calamari into hot oil. Fry until golden turning once. Serve with citrus and yogurt sauce.

Here are some shots of the failed octopus project:

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