Tuesday, March 16, 2010


I decided to be adventurous the other day and take on the challenge of making homemade Calamari rings because I found squid for a great price. They were such a great price that even if the whole endeavor was a complete disaster I was only going to be out a few bucks and some time. I searched the web on how to clean whole squid and at first I felt like I should have been in science class rather than my kitchen. It was really fun actually but I have always liked that kind of stuff. I loved cleaning fish growing up. Cleaning the squid was a little time consuming but easy and the Calamari turned out really well. I was surprised I thought they would be rubbery or soggy but they were much, much better then a lot of the Calamari I have been served in restaurants. I made up a few different dipping sauces and my husband and I really enjoyed our appetizer. So don't be afraid to give homemade calamari rings a try.


1/2 pound cleaned, whole squid
1 cup all-purpose batter mix for deep frying (basically flour, corn starch, baking powder and salt)
1/2 teaspoon black pepper
2 tablespoons chopped flat leaf parsley
2 cloves garlic minced
oil for frying


Preheat deep fryer or deep pan with required amount of oil to 375 degrees.

Chop the squid bodies into 1/4" rings and cut the tentacles off just under the eyes. Rise with water and shake of excess moisture. In a zip-lock baggy, add the dry batter mix, pepper, parsley and garlic. Shake to mix and then add the squid and continue to shake until all the squid in coated.

Fry in batches until the rings are golden brown, about 2 minutes. Don't over cook or they will be tough. Remove from oil and let drain on paper towels. Serve warm with salt and pepper (if need), lemon, and dipping sauces of your choice.

Recipe by me.

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