Best 3 Buttermilk Battered Calamari Recipes

Indulge in a culinary adventure with our buttermilk battered calamari, a tantalizing dish that harmonizes the delicate flavor of calamari with a crispy, golden-brown coating. Expertly crafted with a blend of buttermilk, flour, and seasonings, our calamari batter achieves an irresistible balance of flavors and textures. Served with a zesty lemon aioli dipping sauce, this appetizer or main course will leave you craving more.

In addition to the buttermilk battered calamari recipe, this article also includes a delectable collection of calamari dishes that cater to various tastes and preferences. From the classic calamari fritti, a traditional Italian preparation featuring lightly fried calamari, to the adventurous calamari tacos, which combine the flavors of Mexico with the tenderness of calamari, this article offers a culinary journey that celebrates this versatile seafood.

For those seeking a healthier option, the grilled calamari with lemon and herbs recipe provides a flavorful and nutritious meal. Grilled to perfection, the calamari is infused with a zesty marinade of lemon, garlic, and fresh herbs, resulting in a dish that is both light and satisfying.

If you're looking for a unique and flavorful way to enjoy calamari, the calamari salad with arugula and fennel recipe is sure to impress. Featuring a combination of tender calamari, peppery arugula, and crisp fennel, this salad is dressed with a tangy lemon vinaigrette, creating a refreshing and vibrant dish.

No matter your culinary preferences, this article has a calamari recipe that will tantalize your taste buds. Embark on a culinary adventure and discover the versatility and deliciousness of calamari, from the classic buttermilk battered calamari to innovative dishes that showcase its unique flavor and texture.

Let's cook with our recipes!

FRIED CALAMARI

Fried Calamari image

This fried calamari recipe is tender pieces of squid soaked in buttermilk, then coated in seasoned flour and deep fried to golden brown perfection. A quick and easy appetizer option that's even better than what you'd get at a restaurant!

Provided by Sara Welch

Categories Appetizer

Time 55m

Number Of Ingredients 9

Ingredients

1 pound calamari (rings and tentacles)
1 cup buttermilk
1 1/2 cups all purpose flour
2 teaspoons salt (plus more for serving)
1/2 teaspoon paprika (smoked or regular)
1/4 teaspoon pepper
1/4 teaspoon garlic powder
vegetable oil for frying
2 teaspoons chopped fresh parsley

Steps:

Place the calamari in a bowl with the buttermilk and stir to combine.
Cover the bowl and refrigerate for at least 30 minutes.
Heat 3-4 inches of oil in a large deep pot to 375 degrees F.
Place the flour, salt, paprika, pepper and garlic powder in a medium bowl; stir to combine.
Remove each piece of squid from the buttermilk and dredge in the flour. Repeat the process until all pieces are coated.
Place 8-10 pieces of squid in the oil. Cook for 2-3 minutes or until golden brown.
Remove the squid from the oil and drain on paper towels. Repeat the process with the remaining squid.
Sprinkle additional salt over the squid if desired, and sprinkle with chopped parsley. Serve immediately.

Nutrition Facts : Calories 314 kcal, Carbohydrate 43 g, Protein 25 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 271 mg, Sodium 677 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

FRIED CALAMARI

Fried Calamari image

Provided by Giada De Laurentiis

Categories appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 16

Ingredients

Vegetable oil, for deep-frying
1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
2 cups all-purpose flour
2 tablespoons dried parsley
Salt and freshly ground black pepper
2 lemons, cut into wedges
1 cup simple tomato sauce, recipe follows or jarred marinara sauce, warmed
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

Steps:

Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.
Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

BUTTERMILK-BATTERED CALAMARI ON MIXED GREENS WITH LEEK DRESSINGS

Buttermilk-Battered Calamari on Mixed Greens with Leek Dressings image

Categories Dairy Leafy Green Fry Squid Leek Bon Appétit

Yield Serves 4 first-courses

Number Of Ingredients 7

Ingredients

2 cups buttermilk
2 cups all purpose flour
4 cups vegetable oil (for frying)
1 pound cleaned calamari (squid), bodies cut into 1/2-inch-wide rings, tentacles left intact
5 ounces mixed baby greens
Leek Dressing
2 plum tomatoes, seeded, chopped

Steps:

Pour buttermilk into large bowl. Place flour in another large bowl. Season flour with salt and pepper. Pour vegetable oil into heavy large saucepan. Heat to 375°F. Working in batches, dip calamari pieces into buttermilk, turning to coat. Remove from buttermilk and dredge in flour, shaking off excess. Carefully add calamari to saucepan. Fry until golden brown, about 1 minute. Using slotted spoon, transfer to paper towels; drain. Repeat with remaining calamari, buttermilk and flour.
Divide greens among 4 plates. Place calamari atop greens, dividing equally. Spoon Leek Dressing over salads. Garnish with chopped tomatoes; serve.

Tips:

For the best results, use fresh calamari. If you're using frozen calamari, thaw it completely before cooking.
Be sure to clean the calamari properly before cooking. Remove the head, tentacles, and ink sac. Then, score the body of the calamari in a criss-cross pattern to help the batter adhere.
Use a light hand when coating the calamari in the batter. You don't want the batter to be too thick, or it will not cook evenly.
Fry the calamari in hot oil until it is golden brown and cooked through. Do not overcrowd the pan, or the calamari will not cook evenly.
Serve the calamari immediately with your favorite dipping sauce.

Conclusion:

Buttermilk battered calamari is a delicious and easy-to-make appetizer or main course. It is perfect for a party or a casual get-together. With its crispy coating and tender interior, this dish is sure to please everyone at the table. So next time you're looking for a new seafood recipe to try, give buttermilk battered calamari a try. You won't be disappointed.