Battered calamari can be made with fresh or frozen squid, coated in buttermilk and seasoned flour or beer batter, then deep-fried until crispy. The squid is usually cut into rings and tentacles, and served with dipping sauces.
Battered calamari is a dish that can be made using fresh or frozen calamari, or calamari, by coating the calamari in batter and deep frying it. A number of different types of doughs and coatings can be used, such as coating calamari pieces in buttermilk and then dragging them through seasoned flour. Beer batter can also be used to provide a different flavor and texture. Battered calamari can include both the tentacles of the squid and the body or “mantle,” which is usually cut into rings before being pounded and fried.
Calamari is a name for cooked calamari, which comes from the plural form of the Italian word for squid of squid. There are many ways you can prepare battered squid, although it usually involves the squid being cut into numerous pieces before being pounded and fried. The squid body, which is essentially a tube with the squid top at one end and the tentacles at the other, is usually separated from the tentacles and hollowed out and cleaned, then cut along the length of the mantle to produce rings. These rings are often used with the tentacles to make battered calamari, although some restaurants or cooks prefer to use the rings only because some eaters may find the tentacles unpalatable.
While there are numerous ways to make battered calamari, simple preparations use a basic batter and a coating of flour. The buttermilk, with no other additions, can be used as a batter for calamari, which is often dragged through the flour after being coated in the buttermilk. This flour is usually seasoned with salt, pepper, cayenne pepper, and other seasonings to add extra flavor. The battered calamari is then fried in very hot oil for just a minute or two, until golden brown and crispy.
Battered squid can also be made using a beer batter, rather than milk and flour. The beer is typically combined with flour and other seasonings, such as salt, pepper, and spices, to form a thick but wet batter. The rings and tentacles can then be coated in this beer batter and fried until crisp and brown like buttermilk chunks. After frying both types of battered calamari, they should be removed to a platter or dish to drain, lightly salted immediately, and then served plain or with dipping sauces such as marinara or tartar sauce.
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