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Calamari (1 lb)
. Cut off the tentacles to the same length.
Pull all the innards out. Just reach up the body and pull it straight out.
Pull out the squid quill. Reach in and make sure you got all the innards out.
The wings are edible but are on the chewy tough side, so pull them right off.
Peel the squid skin off.
The tentacles are a delicacy, so cut right in front of the eyes and push the beak through the other side. Wash the prepared calamari one more time.
Take the open end of the squid, cut off the uneven ends, and discard. Cut the squid into quarter-inch rings. Discard the tip. As you slice, make sure none of the quill broke off by feeling through the squid.
In a large mixing bowl, combine
Buttermilk (1 cup)
Cajun Seasoning (2 Tbsp)
Add the cleaned squid rings to the mixture and mix until the rings are thoroughly coated. Marinate for 1 to 2 hours.
In a large mixing bowl, mix
Corn Masa Flour (1/2 cup)
All-Purpose Flour (1/2 cup)
Cajun Seasoning (1/4 cup)
Heat deep fryer with
Grapeseed Oil (as needed)
to 375 degrees F (190 degrees C). Coat marinated squid in flour mixture. Shake off the excess and add to deep fryer basket.
Slowly lower the basket into the fryer and fry for a minute to a minute and a half. Transfer to a paper towel lined plate. Finish off all the squid.
Serve with some lemon wedges and your favorite dipping sauce like aioli or tartar sauce.
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