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This is the best! You have two recipes for calamari and I chose this one to try because it looked lighter. It is very easy and very delicious. The coating is so light that you can still see that it is calamari you are eating, rather than wondering that the heck is the mystery fish under the batter. It was important to shake off the excess cornstarch. If there is much left on, it tends to come off anyway and float about in the hot oil. Then you get blackened little nasties to deal with. I heated the oil to 370, and that seemed about right. It turned golden very quickly. I serve this garnished with preserved lemons and a chopped parsley/garlic mixture, with a green salad and foccacia. Thank you Canarygirl. Your recipes look very authentic and I'm very excited to discover them.
I found the recipe fine but I believe I made it better by just deep frying the calamari without any cornstarch and serving with wasabi and lime instead of lemon. It must be patted dry or it splatters and I use small squid that are not cut into rings but fried whole they are more tender to begin with....
This is so good. I added some cajun seasoning and plenty of salt for lots of flavor. Love the lightness of the cornstarch rather than a heavier batter.
We all liked this! I added Emeril's Essence plus some extra salt and it was great. Used lemon too and my DH dipped his in some bottled red sauce.
I too found this recipe OK, it was alright but I found that the cornstarch really didn't stay on the calamari when cooking, most of it stuck to the pot, the I sprinkled them with salt and used tartar sauce for dipping.
came out great! thanks for posting this! calamari was very tender, which i attribute to the fact that the oil REALLY must be at a very high heat so that the ring fry quickly.
I tried this recipe. My husband and I both loved it. I certainly will recommend it to those who love calamari
This is the simplest way to cook Calamari ensuring that it is thoroughly cooked and tender. If you want to get the flavor, it should be in the sauce.
It's an okay recipe but the flavor isn't strong enough for me. if you want a really soft taste this is the recipe for you.