This is How Chefs Make Calamari

Von Chef Billy Parisi · 25 Min.

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Zubereitung

1. Rinse the calamari under cold water and pull off the fins if attached; remove the beak if needed.
2. Slice the tubes into rounds 3/4 to 1 inch thick. Cut off the two longer tentacles by pulling or slicing them away.
3. Mix the squid with the buttermilk and 1/2 teaspoon of salt until well combined. Cover and refrigerate for 20 minutes.
4. Meanwhile, fill a medium pot with enough oil to cover, and heat over low-medium until it reaches 350°F. Then adjust the heat so it stays at that temperature.
5. In a large bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, paprika, cayenne and the remaining 1 tablespoon of salt.
6. Drain half the squid well, then toss it straight into the flour mixture. Move it around with your hands for 45 seconds to 1 minute until fully coated.
7. Shake off the excess coating in a wide mesh strainer.
8. Lower the squid into different spots in the oil so it doesn't clump. Fry for no more than 3 minutes, gently moving it with a hand strainer now and then.
9. Drain on paper towels, then repeat with the other half of the squid.
10. Serve with lemon wedges, marinara if you like, and minced parsley.

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ZitroneButtermilchMarinara-SoßeKalmar