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Buttermilk-Battered Calamari

Rated as 4.4 out of 5 Stars
24

"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."
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Ingredients

15 m servings 209
Original recipe yields 6 servings

Directions

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  1. Heat oil in a saucepan or deep-fryer to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.

Footnotes

  • 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; 8.6 18.4 13.9 2 625 Full nutrition

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Reviews

Read all reviews 65
  1. 77 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 b...

Most helpful critical review

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 seas...

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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 b...

Better than most restaurant calamari. We added cayenne seasoning and Emeril's Essence to the flour mixture, and it gave it a great kick.

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.

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.

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 add...

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 ...

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 seas...

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 thi...

We all really enjoyed this recipe. It is moderately expensive because of the squid, but very easy to make. Who would've figured, buttermilk and calamari being good together. Subbed. olive oil fo...