EASY SQUID TEMPURA (FRIED CALAMARI)
Ingredients
- 1 lb. squid bodies cut into 1/2 inch rings
- 1 1/2 cups buttermilk
- 1 1/2 cup all purpose flour
- 1/2 cup panko breadcrumbs
- 1 1/2 tsp salt
- 1 tsp freshly ground black pepper
- 1/2 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- vegetable oil for deep frying
Instructions
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Place calamari into a large bowl and pour buttermilk over it. Let rest for 1 hour to overnight to tenderize.
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Preheat oil in a large pot. Make sure it's at least an inch deep, but no more than 1/2 the pot full.
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In a medium bowl, add the flour, panko, salt, pepper, paprika, onion powder, and garlic powder. Whisk well to combine.
-
Take the calamari out of the buttermilk and directly into the flour using a fork or tongs. Use a separate fork or tongs to dredge the rings and coat them well in the seasoned flour. Place them on a plate in one layer.
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When oil is up to temperature, gently place rings into the oil. Do not over crowd, this will cause the temperature to go down and the calamari to become greasy. Cook for 1 1/2 to 2 minutes, until the rings are golden brown.
-
With a slotted spoon or spider, scoop up calamari and let them drain on a plate lined with paper towels. Repeat steps 4-6 until all the calamari is finished.
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Serve hot with mayonnaise or sweet chili sauces.
- 1 lb. squid bodies cut into 1/2 inch rings
- 1 1/2 cups buttermilk
- 1 1/2 cup all purpose flour
- 1/2 cup panko breadcrumbs
- 1 1/2 tsp salt
- 1 tsp freshly ground black pepper
- 1/2 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- vegetable oil for deep frying
Instructions
- Place calamari into a large bowl and pour buttermilk over it. Let rest for 1 hour to overnight to tenderize.
- Preheat oil in a large pot. Make sure it's at least an inch deep, but no more than 1/2 the pot full.
- In a medium bowl, add the flour, panko, salt, pepper, paprika, onion powder, and garlic powder. Whisk well to combine.
- Take the calamari out of the buttermilk and directly into the flour using a fork or tongs. Use a separate fork or tongs to dredge the rings and coat them well in the seasoned flour. Place them on a plate in one layer.
- When oil is up to temperature, gently place rings into the oil. Do not over crowd, this will cause the temperature to go down and the calamari to become greasy. Cook for 1 1/2 to 2 minutes, until the rings are golden brown.
- With a slotted spoon or spider, scoop up calamari and let them drain on a plate lined with paper towels. Repeat steps 4-6 until all the calamari is finished.
- Serve hot with mayonnaise or sweet chili sauces.
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