Name: Crunchy Squid
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Cuisine: American-Italian
Ingredients: 1 lb squid rings, already cleaned and sliced into circles.; 1/2 cup regular or buttermilk (lower fat works too).; 3/4 cup plain flour.; 1/2 cup cornmeal.; 1 tsp table salt.; 1/4 tsp ground black pepper.

A black bowl filled with crispy fried calamari rings, garnished with chopped parsley, alongside a small dish of dipping sauce. | emilyscooks.com

I'll let you in on my tricks for making calamari that's crunchy on the outside but soft inside. After lots of trial and error, I've gotten so good at this starter that it beats what you'd get at most eateries, all from the comfort of my own kitchen.

Juicy Trick

A bath in milk before cooking does wonders. It makes the squid softer and cuts down on that rubbery feel.

Key Components

Squid circles milk coating. Oil that won't burn sauces for dipping.

Simple Method

Dunk coat fry till golden. Fast easy top-notch results at home.

No Gluten Choice

Swap normal flour for gluten free mix. Gives the same crunch that all can enjoy.

A black plate holds a pile of golden-brown fried calamari rings garnished with green parsley, accompanied by a small white bowl of red dipping sauce. | emilyscooks.com

Ideal Companions

Tomato sauce garlicky mayo Greek yogurt dips. Chopped greens lemon slices for looks.

Winning Hints

Keep an eye on how hot your oil gets. Try cooking just one bit first to check it's right.

Keeping Fresh

Store in sealed box up to two days. Warm in the oven to keep the crunch intact.

Benefits At Home

You pick what goes in it for better food. Tweak the spices to match your taste buds.

Can't Skip

Great starter for any meal. Will be the hit that nobody can turn down.

A plate of golden-brown, breaded and fried calamari rings garnished with parsley, accompanied by a small bowl of dipping sauce. | emilyscooks.com

Smart Buying

Look for hard bright squid pieces. They should smell like the sea not fish gone bad.

Crunchy Coating

Mix flour with corn meal for nice bite. Don't forget to tap off extra for even layer.

Top Oil Picks

Go with canola plant or nut oils. They can take heat for that nice tan color.

Taste Upgrade

Mix in red pepper garlic hot pepper powder. Makes the outside taste way better.

Eye-Catching Setup

Lay out on big plate with sauce cups. Add greens lemon for fancy touch.

A platter of freshly fried onion rings placed on a paper towel to absorb excess oil. | emilyscooks.com

Drink Matches

Try light wines bubbly drinks. They cut through fried stuff really well.

Do Before

Get squid ready stir coating early. Keep cool in fridge till frying time.

Lighter Take

Try a hot air cooker with tiny oil. Still gets crunchy but not as heavy.

Crowd Pleaser

Works for hangouts sports nights. The crunchy bites get eaten fast.

Dip Ideas

Mix hot sauce mayo Greek dip lime herb sauce. Make your own flavor mixes.

A plate of crispy, golden-brown fried calamari rings garnished with green parsley, served with a small dish of dipping sauce. | emilyscooks.com

Common Questions

→ How can I tell if my oil is hot enough?: The oil needs to reach 365-375°F. Don't have a thermometer? Just toss in a tiny bit of batter - it'll bubble up and float right away if it's ready.
→ What's the point of the milk bath?: Milk helps make the squid softer and cuts down any ocean-like taste. It also makes sure the flour mix sticks better to the squid.
→ What makes my calamari end up chewy?: Your squid turns chewy when you cook it too long. Go for super quick frying (2-3 minutes) or really slow cooking. The middle ground gives you rubber.
→ Can I make this stuff earlier?: They taste way better fresh while they're hot and crispy. You can clean and cut the squid beforehand though.
→ Which oil works best for frying?: Go with something plain that can take the heat like vegetable, canola, or peanut oil. Don't use olive oil because it can't handle high temperatures.

Mouthwatering Fried Squid