Fried Calamari

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This recipe is simple and easy, hard to screw up, however I did find it a bit bland. Definately needs a little more spice for my taste. Over all this is a great recipe, but can use a few tweeks depending on your taste!

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Perfect.

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Simple recipe but tasty! Got this tip somewhere on the Internet; to keep squid tender soak in milk or butter milk for two-three hours. It really makes a difference.

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Excellent recipe. Tender,crunchy and light. Since it is excess moisture that causes calamari to toughen, I dried the calamari by placing it in a colander over a bowl after slicing it, refrigerated it for several hours, then dried it further on paper towel,
I dipped the calamari in beaten egg, then the seasoned flour. This kept the flour on the calamari, avoiding the dropping off others have complained of.

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This was the best calamari iv'e ever tastd in my life. I made it with my boyfriend and he loved it.

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MADE THIS WITH MY TWO GIRLS. IT WAS AMAZING. THE BEST CALAMARI WE HAVE EVER HAD.

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I have gone to several restaurants in my area. Whenever I receive the fried calamari (appetizer or main course the squid is crispy yet the lining is always a little "rubbery". I tried the recipe at home with my wife and the result was the same. Am I doing something wrong or is the lining supposed to be soft or rubbery? Please let me know.

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Just made this after scanning the recipe and watching the video. The calamari was light in color. I didn't experience flour falling off but my squid was slightly damp. I thought this was a very good recipe. Of course, you can jazz it up with whatever spices you like but I preferred to keep it simple and focus on the taste of the calamari. Maybe one day when I'm in the mood for spice I would add some cayenne pepper to the mix.

I had a bottled marinara that I added coarsely diced capers and Italian green olives to for a sauce.

If people are experiencing oily calamari. I can only think the oil was not hot enough. That is the only time I experience that happening which thankfully DIDN'T happen with the calamari. Maybe watching the video would help. She made a point of mentioning that the calamari should be deep friend and should float.

One way to test the oil is to put a small bit of flour in it. If it starts sizzling immediately you're in good shape, if not the oil isn't hot enough. Also, the oil should kind of shimmer and ripple when it's getting good and hot.

Also, to deepen color and not extend the cooking time, one could try some paprika to the flour, that would help add a bit of color.

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This recipe is awesome IF you add a LOT more seasoning to the breading. I personally like Kosher salt, ground black pepper, cayene, garlic powder and Old Bay. Make sure that the squid is wet when you dip into the dry mixture, if not then the breading is going to fall apart while frying. Maybe that is where some of you went wrong (not sure. If you want a crispier crust (more golden brown just fry it longer. The tomato sauce is fabulous and just as good after freezing!

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Tasted wonderful! ONly problem is the breading likes to fall off in the oil...otherwise wonderful