2 pounds squid 1/2 cup flour 1 teaspoon salt 1/8 teaspoon black pepper 2 eggs 1 cup milk 1 1/2 cup Italian bread crumbs
Cut the cleaned squid body sacks into 1/2" wide rings. Rinse well under cold running water. In deep fryer heat oil to 375 degrees F.
In plastic bag combine flour, salt and pepper. Add a few squid rings at a time, shake until well coated. In a shallow bowl combine eggs and milk (beaten together). Dip squid in liquid then in bread crumbs.
Fry a few at a time about 45 seconds or until golden brown. Drain and keep warm. Serve with cocktail sauce or tartar sauce.
Made two batches of these. First, followed the recipe and found it a bit bland. I also thought the bread crumb coating was a little coarse. The second time I added some spices randomly to the flour mixture and then used panko bread crumbs which gave it a very light texture that I preferred. I would also recommend just using frozen squid rings that most stores carry these days instead of going through the process of cutting it up unless you really enjoy that kind of thing. The frozen ones are surprisingly good and really make this an easy recipe.
Member since: Jan 7, 2001
suzi November 7, 2013 REVIEW:
I love calamari at restaurants but it's usually overpriced and sometimes overcooked. Made this recipe for a fraction of what I pay at a restaurant and it was wonderful!
Guest Foodie July 15, 2013 REVIEW:
I bought frozen squid rings so I didn't have to cut them up. Thawed them and then proceeded with the recipe. I added a little cayenne for flavor and paprika for color to the flour mix. These were just like you order at a restaurant! Definitely be careful not to over cook them though. I let one batch cook for about 2 minutes because I got distracted and they were like chewing rubber bands! The ones taht cooked until just golden were perfect.