Gooseberry pie is simple and simple to make.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups vegetable oil for frying
- 1 cup buttermilk
- 1 cup all-purpose flour
- ½ tablespoon salt
- ½ tablespoon ground black pepper
- 1 teaspoon dried oregano
- 1 pound squid, cleaned and cut into 1/2 inch rings
Instructions
- Heat oil in a saucepan or deep-fryer to 375 degrees F (190 degrees C).
- Pour buttermilk into a medium bowl. In a separate bowl, stir together the flour, salt, pepper and oregano. Dip squid rings into the buttermilk, then into the seasoned flour.
- Place the coated pieces in the hot oil, and fry in small batches, turning if necessary, for even cooking. When evenly browned, remove to paper towels to drain, and continue with the rest of the squid. Serve hot.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 209 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 1 g |
| Protein | 14 g |
| Saturated Fat | 1 g |
| Sodium | 625 mg |
| Sugars | 2 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Very good and easy to make!
instead of oregano, i added cayenne pepper for a more complex flavor. Great recipe!
Really very good, but don’t try it in a shallow pan!
Perfect recipe if you change a few things like I did: I used a quartered chicken instead of squid pieces, BBQ sauce instead of batter coating, and I cooked it on a rotisserie instead of deep frying. Oh, and don’t forget to skip the buttermilk!
I would lower the temperature of the oil to 360° and cook between 45 seconds to a minute and a half depending on the size of your cut.
No Changes and definitely enjoyed it. Used two kinds of frozen calamari – I recommend the smaller rings over the larger ones.
This was a good eat. Most issues were probably all my fault. In any case i found that the calimari tended to stick together, a lot. This made picking them up to put in the fryer a real problem for me. It got real messy really quickly. Once through all that the final product was very good. Next time i will be better prepared.
No taste very bland
Super easy to make. Make sure your local seafood place has fresh calamari or add time to thaw. Note on Oil Temp, we use gas stove and i couldn’t get the oil to the recommended temp, got as high as 350 initially then was basically at 300 once calamari was added, so I had to keep them in longer, still came out crispy and not oily.
Needed more flour, the buttermilk burned, and the seasoning was very bland.
Thank you for sharing the recipe. I made it for the first time on Christmas Eve and it was delicious. Next time I will take the advice from the other viewers to soak the calamari for two hours. This recipe came close to my husband and I’s favorite Italian restaurant that serves fried calamari. In fact, my husband said this recipe was better than the restaurant.
My family loves the recipe. Easy to make especially when we now keep squid rings in the freezer (I purchase frozen rings in a small local grocery store and keep frozen until we are ready to make them)
Do a couple of small test batches to make sure your temperature and time are good, nothing is worse than overcooked calamari. Setting my deep-fryer to 350 and frying for about 1 minute worked for me. Also, let the calamari dry a bit after they come out of the flour in order to let the batter set. This recipe was quite good, but it’s a messy, time-consuming affair. It can be hard to get those little rings evenly battered. It turned out far better than the frozen stuff (which is what a lot of bad restaurants serve too) but falls short of some of the high-quality restaurant fare I’ve enjoyed. I’m keeping the recipe, but it’s going in my “special occasions only” file. Maybe for the annual seven fishes dinner at home.
i made some changes cut to 1/4 inch rings for batter buttermilk for 2 hrs then egg flour egg panko then fry at 375 3min 15 sec better than any restaurant
I didn’t like the oregano in the calamari, and usually I love oregano. The calamari also didn’t fry up like I would have liked. After 2-3 minutes, the calamari was definitely done, but the breading was not golden. Like other reviewers have said, soaking the calamari in buttermilk for several hours was a good idea. Everything came out very tender.
VERY good. Loved the batter!
Very good. I served the calamari with alioli. Everybody was pleased
These were okay… I used frozen calamari rings, defrosted then soaked them in buttermilk (milk/vinegar mixture) for 2 hours…they were very tender this way!! But they tasted too “floury” & bland? Needed more seasoning….
This is really great but I think I did something wrong. When I fried the squid, all the flour stayed on the pot! The squid was delicious put without any crunchiness… What did I do wrong?? Also, I replaced the buttermilk since we don’t have it here by coconut milk! It was really good!
We loved this recipe. I don’t know if buttermilk is the reason, but the dough is very light and fluffy. I served with garlic-yogurt-dill sauce.
What is it that makes this so incredible? The buttermilk? The ratio of salt/pepper/flour/oregano? I’ve used the buttermilk and this flouring ratio on Squid, Tilapia, and Catfish – great each time.