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“This recipe is dedicated to Chef Queen Dragon Mom--she hates calimari, but I'm hoping this recipe will change her mind :0)”
READY IN:
30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash and pat squid rings dry.
  2. Pour flour into zip lock bag along with salt, pepper, cayenne, and garlic powder: shake to mix.
  3. In a shallow bowl, mix the eggs, milk, and hot sauce (I use Texas Pete).
  4. Pour remaining flour in another zip lock bag.
  5. Working with a few rings at a time, shake in unseasoned flour, dip into egg/milk mixture, shake off excess, then shake in seasoned flour.
  6. Fry in hot oil (350 degrees) until a light golden brown. I recommend doing just a couple of rings at first as a taste test. Add seasoning to flour if required.
  7. After frying, place on paper towel to drain, and re-season with Tony's (optional). Just a little salt is fine as well.
  8. Note: I don't recommend using Tony's as the seasoning for the flour--it comes out too salty.

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