Fried Calamari

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This calamari recipe was all wonderful until I put the fried calamari in the very low temp oven to keep warm. As it came out of the fryer it was GREAT...but then when the calamari was held in the low-heat oven as recommended by Anne, within 15 minutes the calamari turned into tough chewy rubber rings. My oven is a Wolf double oven--top of the line--& temp is accurate. My advice: you must eat this dish immediately out of the fryer--otherwise it will continue to cook VERY quickly and turn into disappointing rubber bands. If you keep it in oven for more than 10 minutes it will be ruined.

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fabulous and perfect for a summer lunch

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The flavor of these was great and they were very easy to make. I served mine with a marinara sauce for dipping. My first batch or two didn't turn out as crispy as I would have liked, but I think I might not have had the oil at the right temperature, because I couldn't find my fry thermometer. The last batch was perfect, though, so definitely make sure you have the oil hot enough.

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My husband and I thought it was great!!
We had to buy a calamari steak and cut it into strips but it still turned out great!
love your show and recipes

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So easy. So fast. Amazing!

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The perfect fried calamares!!! Crunchy outside, soft inside. Not chewy at all. Thank you!

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So good and easy to make. I used olive oil instead. Not too healthy because of the flour but once in a while, it's ok.

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Perfectly crunchy! Excellent recipe!! My kids and I enjoyed this Super Bowl day!! Thank you!

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Translation of Jose's review, as requested:

"Even though I come from an Italian and Spanish family and have tried many different fried calamari recipes, I have to say that this is the right one for my particular taste. Therefore, it's my pleasure to say that my review is 5 stars. Thank you for teaching me this recipe. See you on Food Network! --Jose Carlos (translation by Jay

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Aunque vengo de familia Italiana y Española y trate muchas diferentes receta de fried calamari, tengo que decir que esta es verdademente la correcta para mi gusto por lo tanto tengo el placer de decir que mi review es de 5 estrellas.
Grasias por enseñarme esta receta (y ahora que alguien te la tradusca al Ingles o al Italiano Att: te veo simpre en food network;
Jose Carlos-