Fried Calamari Recipe

• 1 1/2 pounds cleaned calamari, bodies cut into 1/2-inch rings and tentacles left whole
• 2 cups well-shaken buttermilk
• 3 cups all-purpose flour
• 2 tablespoons kosher salt
• Canola oil, for frying
• 1 lemon, cut into 8 wedges

1. Place calamari in a medium nonreactive bowl, cover with buttermilk, and marinate in the refrigerator for 1 hour.
2. Heat the oven to 200 degrees F and arrange a rack in the middle.
3. Line a baking sheet with a few layers of paper towels.
4. Combine flour and salt in a large bowl and whisk to aerate and break up any lumps; set aside.
5. Pour 2 inches of the canola oil into a Dutch oven or a large, heavy-bottomed pot.
6. Heat over high heat until the oil reaches 400 degrees F on a deep-frying/candy thermometer.
7. Remove a handful of the calamari from the buttermilk, place it in the flour mixture, and toss to evenly coat.
8. Transfer calamari to a fine mesh strainer and gently shake any excess flour back into the bowl.
9. Carefully place the calamari in the oil and fry until light golden brown, about 1 minute.
10. Transfer to the prepared baking sheet using a slotted spoon, and season with salt and freshly ground black pepper.
11. Place the baking sheet in the oven to keep warm.
12. Return the oil to 400 degrees F and repeat the process with the remaining calamari (about 5 to 6 batches total).
13. Serve with lemon wedges.

calamari, wellshaken, allpurpose, kosher salt, canola oil, lemon

Taken from www.chowhound.com/recipes/fried-calamari-27913 (may not work)