Go to any American bar or restaurant and 9 times out of 10, you will see calamari on the appetizer menu. Fried battered calamari is an easy to prepare snack that will please almost anyone. This version is a little different, marinating the calamari in buttermilk and frying them in seasoned flour. Instead of marinara sauce or tartar sauce, this buttermilk fried calamari is served with lemon aioli, a tart and creamy sauce for this appetizer. Planning a girl’s night, bbq, or just a casual dinner at home? Whip these up in no time and they’re sure to be a crowd-pleaser!
**Helpful tips and common mistakes
You really can’t go wrong with this simple recipe for buttermilk fried calamari. Simply marinate, coat in seasoned flour and fry!
For the marinade, simply coat the calamari in buttermilk. Why use the buttermilk? The acidity in the buttermilk helps keep the calamari tender and helps create a lighter, crispier batter. No need for an egg, or breadcrumbs, just a little seasoned flour and you’re ready to fry.
There are a couple of tips for achieving perfectly crispy calamari. First, make sure the oil is hot. If the frying oil is not at the right temperature, the batter will be soggy. Second, make sure to fry only a handful at a time. Overcrowding the fryer will result in clumpy, greasy calamari – no one wants that! And third, let the frying oil come back up to temperature after each batch to ensure that it is at the right temperature.
Finish the dish with fresh parsley, a squeeze of lemon and a side of lemon aioli. Easy, delicious, and a crowd-pleaser – what else can you ask for?
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.