Buttermilk-Battered Calamari

Rating: 4.43 stars
80 Ratings
  • 5 star values: 55
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 3

This is a great recipe for those who love battered calamari. It's so simple and the finished product is awesome! Serve with marinara sauce for dipping.

By Senushi

Gallery
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Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oil in a saucepan or deep-fryer to 375 degrees F (190 degrees C).

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  • 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.

Note

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

Per Serving:
209 calories; protein 13.9g; carbohydrates 18.4g; fat 8.6g; cholesterol 1.6mg; sodium 624.9mg. Full Nutrition
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Reviews (67)

Read More Reviews

Most helpful positive review

Robin C.
Rating: 5 stars
04/27/2007
This recipe is very good however for best results soak the squid in 2 cups of buttermilk for 2 hours, it makes it very tender then drain in a colander, dump all of the squid into flour mixture but up the amount of flour to 2 cups and toss with your hands and then deep fry, I also don't add the oregano, don't really know why but I like it without. Read More
Helpful
(124)

Most helpful critical review

Night Owl
Rating: 1 stars
07/14/2008
Not a fan... The buttermilk cooks and burns too quickly in the oil and I am scared the squid didn't cook all the way through. On top of that I like a larger compilation of ingredients to season my oil fried recipes (cayenne worcestershire lemon juice tobasco preferred seasoning salts etc) and I don't usually care for certain recipes that don't use such things and in turn come out underseasoned... I don't even think the aioli or dressing could have made up for it... Read More
Helpful
(16)
80 Ratings
  • 5 star values: 55
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 3
Reviews:
Most Helpful Most Positive Least Positive Newest
Robin C.
Rating: 5 stars
04/27/2007
This recipe is very good however for best results soak the squid in 2 cups of buttermilk for 2 hours, it makes it very tender then drain in a colander, dump all of the squid into flour mixture but up the amount of flour to 2 cups and toss with your hands and then deep fry, I also don't add the oregano, don't really know why but I like it without. Read More
Helpful
(124)
jwallacemiller
Rating: 5 stars
07/04/2006
Better than most restaurant calamari. We added cayenne seasoning and Emeril's Essence to the flour mixture and it gave it a great kick. Read More
Helpful
(41)
Cook to the max
Rating: 5 stars
03/25/2008
So light the calamari almost floats off the plate. I've tried many different recipes but now my search is over. This is one I'll engrain in memory and use from now on. Thanks for submitting it. Read More
Helpful
(34)
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NainInCandia
Rating: 5 stars
02/04/2008
I made these last night for Superbowl and they were delish. The only change I made was to add some cajun seasoning. The secret to any calamari is too NOT OVERCOOK. Read More
Helpful
(22)
thedailygourmet
Allstar
Rating: 5 stars
03/06/2007
I made some changes to this recipe first I placed the sliced calamari in the buttermilk and added some emeril's bayou blast and allowed it to sit for 20 minutes. Then I took some flour and added some bayou blast to the flour. I dredged the calamari in the flour mixture and sifted to remove the excess. Then I deep fried it until slightly golden in color about 2 to 3 minutes. Then afterwards I drained it and sprinkled about 1 tsp bayou blast and 1 Tbsp parmesan cheese on top of it Read More
Helpful
(22)
Shawn Hankins
Rating: 5 stars
01/31/2008
Great recipe. Although I did alter it slightly. I took the advice of others and soak in the buttermilk. I also added cayenne pepper instead of the oregano. I used a deep fryer which made it so easy. I believe it was a lot better than anything I have had in the restaurants. Will definitely be making again! Read More
Helpful
(20)
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Night Owl
Rating: 1 stars
07/14/2008
Not a fan... The buttermilk cooks and burns too quickly in the oil and I am scared the squid didn't cook all the way through. On top of that I like a larger compilation of ingredients to season my oil fried recipes (cayenne worcestershire lemon juice tobasco preferred seasoning salts etc) and I don't usually care for certain recipes that don't use such things and in turn come out underseasoned... I don't even think the aioli or dressing could have made up for it... Read More
Helpful
(16)
DaveandKat
Rating: 5 stars
05/24/2007
It was better than most restaurant calamari I've had! I soaked the squid in buttermilk for 2 hours and used whole wheat flour instead of white....It turned out great! We'll definitely make this again! Read More
Helpful
(10)
Senushi
Rating: 5 stars
10/28/2004
I've made this calamari several times. It's so easy and everyone loves it!!!!!! Read More
Helpful
(9)
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