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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Fried Calamari

Ingredients

1 pound calamari rings and tentacles
1 cup buttermilk
1½ cups all-purpose flour
1½ tablespoons kosher salt
2 teaspoons Creole seasoning
1 teaspoon lemon pepper seasoning
8 cups vegetable oil for frying

Instructions

Serves 6

Place the calamari and buttermilk in a bowl and stir to combine. Cover and refrigerate for 30 minutes (or longer).

Heat the oil to 375° F in a four-quart saucepot. Place the flour, two teaspoons of kosher salt, Creole seasoning, and lemon pepper in a mixing bowl, stir to combine. Working in batches, drain the squid well and place in the seasoned flour. Coat well. Once all the squid has been coated, place half of it in the hot oil. Cook for three to four minutes, or until golden brown. Using a slotted spoon, remove the squid from the oil and drain on paper towels. Cook the remaining squid, sprinkle with two teaspoons kosher salt and serve immediately.

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