I have to thank my dear friend, Chef Paul Delios for this delicious way to fry calamari. Buttermilk is the key.
2 pounds calamari rings and tentacles
1 quart buttermilk
1 cup semolina flour
1 cup all-purpose flour
1/2 teaspoon salt
½ teaspoon pepper
1 cup vegetable oil
1. Place the calamari in a rectangular dish. Pour the buttermilk over it and mix well. Cover and
refrigerate 6 hours or overnight.
2. Combine flours, salt and pepper. Set aside.
3. When ready to fry, heat the oil in a 2- or 3-inch deep sauté pan. Drain 1 cup of calamari rings and tentacles at a time and toss in the flour mixture, coating the pieces well. Shake off the excess flour and fry the calamari a little at a time for about 2 minutes or until light golden brown. Drain well.
4. Serve with your favorite tartar or chili sauce, or just a squirt of lemon juice.