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Ingredients
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Main Ingredients
Garnish
Method
Preparation
- 1
Prepare the Squid
Clean the squid by removing the head, innards, and cartilage. Rinse under cold water and slice the bodies into rings.
- 2
Prepare the Coating
In a medium bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder. Mix well to create the dry coating.
- 3
Soak the Squid
In another bowl, pour the buttermilk over the squid rings and allow them to soak for at least 30 minutes. This tenderizes the squid.
Frying
- 4
Heat the Oil
In a large skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Coat the Squid
Remove the squid from the buttermilk, allowing excess to drip off. Dredge each ring in the flour mixture until well coated.
- 6
Fry the Squid
Carefully add the coated squid rings to the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes or until golden brown and crispy.
- 7
Drain the Squid
Using a slotted spoon, remove the fried calamari and place them on a plate lined with paper towels to drain excess oil.
Serving
- 8
Plate the Dish
Serve the fried calamari hot, garnished with lemon wedges on the side for squeezing over the calamari.