Crispy fried squid rings and tentacles with marinara and lemon.
Buttermilk tenderizes and helps coating stick. Include tentacles; they are the best part.
Marinara is traditional; aioli is modern. This is red-sauce restaurant classic.
Ingredients
Scale
Measurement units
- Cleaned calamari, bodies and tentacles
- Buttermilk
- All-purpose flour
- Salt
- Black pepper
- Garlic powder
- Vegetable oil for frying
- Marinara sauce, warmed
- Lemon wedges
- Fresh parsley, chopped
Ingredients
Scale
Measurement units
- Cleaned calamari, bodies and tentacles
- Buttermilk
- All-purpose flour
- Salt
- Black pepper
- Garlic powder
- Vegetable oil for frying
- Marinara sauce, warmed
- Lemon wedges
- Fresh parsley, chopped
Instructions
Prep the calamari
Prep the calamari
Fry and serve
Fry and serve
Before you cook
Cook notes
- • Buttermilk tenderizes and helps coating stick.
- • Include tentacles; they are the best part.
- • Marinara is traditional; aioli is modern.
- • This is red-sauce restaurant classic.
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