Calamari

 

Its tradition that we have calamari every year at Christmas time.  Nearly every year, I mess it up. Sometimes I nail it but most often its soggy.  Its not for my lack of trying.  I finally nailed it, with the right way yesterday and had to put it in writing so I remember what I did last year.  Its taken from a video on You Tube but I tweaked it and made it my own.

2 cups flour

1 cup cornstarch

1 generous tablespoons mixed Italian seasoning

1 teaspoon pepper

1 tablespoon garlic powder

Mix dry ingredients together, set aside

Make sure you fry in a low sided pan.  I used my braising pan.  If the sides are too high it will get soggy because I think it traps in some moisture.  Not sure but did not work.  I tried high sides to help prevent grease from going all over.  It wasn't worth it.  

3 inches of oil.  I used peanut oil, which has a high smoke point.  

Soaking liquid

1 cup milk or buttermilk.  I used whole milk

2 eggs

Rinse and cut tubes into rings.  Drain.  Place in soaking liquid.

Get dry ingredients together in separate bowl.  

Dip calamari into dry ingredients and then place in hot oil.  350 F  fry for about a minutes.  Remove and drain on cooling rack or paper towels.  Keep in 200 F oven while cooking all of it.  I do about 7 1/2 pounds at Christmas.  Its a lot of frying, a total labor of love.