Buttermilk Battered Calamari Recipe
pickled mango, cilantro, spiced
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Ingredients
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Calamari
Pickled Mango
Method
Calamari Preparation
- 1
Marinate the Calamari
In a large bowl, combine the calamari and buttermilk. Let it marinate for at least 30 minutes in the refrigerator to tenderize and flavor the calamari.
- 2
Mix Dry Ingredients
In another bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, paprika, and cayenne pepper until well combined.
- 3
Coat the Calamari
Remove the calamari from the buttermilk, allowing excess liquid to drip off. Dredge the calamari pieces in the flour mixture, ensuring they are well coated.
- 4
Fry the Calamari
In a large pot or deep fryer, heat the vegetable oil to 180°C (350°F). Fry the calamari in batches for 2-3 minutes or until golden brown and crispy. Remove and drain on paper towels.
Pickled Mango Preparation
- 5
Prepare the Pickling Liquid
In a small saucepan, combine white vinegar, sugar, and salt. Heat over medium heat until the sugar dissolves completely, then remove from heat.
- 6
Pickle the Mango
Place the sliced mango in a clean jar, then pour the pickling liquid over the mango slices. Ensure they are fully submerged. Let it sit at room temperature for at least 1 hour, or refrigerate for longer storage.
- 7
Add Fresh Cilantro
Once the mango has pickled, add the chopped fresh cilantro to the jar and mix gently. The pickled mango can be served immediately or stored in the refrigerator for up to a week.