A different kind of game to play with squid.
Slicing the squid bodies into thicker rings extends the cooking time long enough for coating to brown and crisp adequately, while still producing tender calamari.A blend of wheat flour, cornstarch, and baking powder results in a well browned, light, crispy exterior.
There are few dishes more emblematic of casual American dining than fried calamari. These crispy, succulent strips of squid are easy finger food, perfect for sharing family-style with a side of marinara sauce for dipping. And while sharing a plate of fried calamari at a restaurant is how most of us enjoy it, that doesn’t mean you can’t also have fried calamari at home—in fact, as fried foods go, it's pretty easy. The key is in the details: namely soaking the squid before giving it a well-balanced dredging, followed by a quick cooking time, for a light, golden crust and tender squid that's never squishy, grease-laden, or rubbery.
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