| Level: | Intermediate |
| Total: | 20 min |
| Prep: | 15 min |
| Cook: | 5 min |
| Yield: | 4 appetizer servings |
Ingredients
- 2 quarts peanut oil
- 1 pound squid, tubes and tentacles
- 1/2 cup all-purpose flour
- 1/2 cup plain cornmeal
- Kosher salt
- Freshly ground black pepper
Instructions
- Place the peanut oil in a 4 to 5-quart Dutch oven and place over medium-high heat. Heat oil until it reaches 375 degrees F.
- Rinse the squid thoroughly and pat dry. Cut the tentacles in half lengthwise and the tubes into 1/2-inch rings. Set aside.
- Place the flour and the cornmeal into a medium mixing bowl and stir to combine. In small handfuls, dredge the squid in the flour and cornmeal mixture and shake off the excess. In batches, gently lower the squid into the hot oil. Cook for 1 minute. The squid will not be browned, but lightly golden in color. Remove the squid and transfer to a cooling rack turned upside down set over a newspaper-lined sheet pan. Season with salt and pepper, as desired. Repeat until all of the squid is cooked. Make sure to check the temperature of the oil before each batch to ensure it is 375 degrees F. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 442 |
| Total Fat | 25 g |
| Saturated Fat | 4 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 0 g |
| Protein | 21 g |
| Cholesterol | 264 mg |
| Sodium | 403 mg |
Reviews
Ta
I have tried EVERY SINGLE batter combo you can think of for fried calamari. Trust me when I say the BEST is when you soak calamari in buttermilk for 1-4hrs… Then dip in cornstarch (ONLY) and place in hot oil for 1 minute. When they come out season with salt right away and serve.
I have tried EVERY SINGLE batter combo you can think of for fried calamari. Trust me when I say the BEST is when you soak calamari in buttermilk for 1-4hrs… Then dip in cornstarch (ONLY) and place in hot oil for 1 minute. When they come out season with salt right away and serve.
Came out better than most restaurant calamari.
I followed the recipe exactly and I really liked it. I took one batch and after it cooled I fried it again for 1 minute. The batter was crispier and the squid did not become over cooked.
Made calamari at home for the first time this weekend using Alton’s recipe as a guideline and it came out great. Quick and easy with a light coating so the flavor of the calamari shines through. I made a pepperocini and a thai chili sauces to serve on the side.
Let it be known I love calamari. But I’ve never bought or cooked it until today. I took a chance and followed Alton’s recipe and was very impressed. So I no longer have to eat restaurant calamari, I can just cook my own :).
AB’s Squid II episode fired me up to go out and buy a box of frozen squid the next day. When I announced “squid night” it wasn’t met with great cheer. My squid came frozen whole. I am very glad I saw AB clean fresh squid as I had no trouble.
The dry fried calamari was the appetizer that turned the mob into a cheering crowd. Very light unlike calamari I’ve had elsewhere. His directions on cooking duration are right on. I followed the calamari appetizer with the stuffed squid. It wasn’t too “squiddy”, which I am sure has a definition somewhere. It was a great hit and a good way to deal with a box of 30 eight-inch squid.
If you are new to squid and want to try this I’d really recommend seeing his episode. Do it!!!
I was working the Squid Stuffed Squid recipe from Alton and then ran out of stuffings but still had the tubes left. So I decided to cut the leftovers into rings and fry them. Comes out delicious and crunchy, little heaven rings that made my day!
I’m all for easy preparation for near instant gratification. The coating will be light and not overbearing, maintaining the integrity of the natural calamari flavor. We enjoy this recipe frequently!