About this recipe:A exceptionally moreish, deep-fried calamari dish. Squid rings are dipped in buttermilk, then dredged in seasoned flour, before being deep-fried to perfection. Serve with your choice of dipping sauce.
500ml vegetable oil for frying
125g plain flour
1/2 tablespoon salt
1/2 tablespoon ground black pepper
1 teaspoon dried oregano
450g squid, cleaned and cut into 1.25cm rings
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Method Prep:10min › Cook:5min › Ready in:15min
Heat oil in a saucepan or deep fat fryer to 190 degrees C.
Pour buttermilk into a medium bowl. In a separate bowl, stir together the flour, salt, pepper and oregano. Dip squid rings into the buttermilk, then into the seasoned flour.
Place the coated pieces in the hot oil and fry in small batches, turning if necessary, for even cooking. When evenly browned, remove to kitchen towels to drain and continue with the rest of the squid. Serve hot.