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The Kitchn: The secret to making crispy-tender fried calamari every time

Christine Gallary, TheKitchn.com on

1 cup buttermilk

6 cups vegetable or canola oil, for deep frying

1 cup all-purpose flour

1 cup white rice flour

1 1/2 teaspoons Diamond Crystal kosher salt or 3/4 teaspoon fine salt, plus more for seasoning

1 teaspoon garlic powder or granules

 

1/2 teaspoon ground white pepper

Lemon wedges and tartar sauce, for serving

1. Thaw 1 pound cleaned squid or calamari if frozen. Cut the bodies crosswise into 1/2-inch pieces but leave the tentacles whole. Place the rings and tentacles in a medium bowl, add 1 cup buttermilk, and stir to combine. Refrigerate for 30 minutes to 1 hour.

2. Heat 6 cups vegetable oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat until 375 F. Meanwhile, heat the oven to 200 F. Fit a wire rack onto a baking sheet. Place 1 cup all-purpose flour, 1 cup white rice flour, 1 1/2 teaspoons Diamond Crystal kosher salt or 3/4 teaspoon fine salt, 1 teaspoon garlic powder, and 1/2 teaspoon ground white pepper in a large bowl and whisk to combine.

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