This recipe is great on it’s own or case serve as a terrific base for other recipes. Make sure to follow the instructions carefully for the best results – skipping a step may lead to rubbery calamari or coating that won’t adhere. We used gluten free beer for this recipe, but you could use club soda just as well 🙂 This recipe serves two as an entree and four as an appetizer.

1 lb calamari (squid), thawed, cleaned, and cut into 1/2 inch rings

3-5 c Better Batter Gluten Free Seasoned Flour, divided out into 1c, 2c and 2c amounts

1 12 oz bottle gluten free beer such as Redbridge, or club soda

oil for frying

In a large bowl, combine gluten free beer and 1 c of the Better Batter Gluten Free Seasoned Flour. Stir well – mixture will bubble up – until the batter thickens to about the consistency of pancake batter.

In a small bowl, combine 1-2 c of the remaining flour and the calamari rings. Allow to sit for 3-4 minutes.

Take the floured rings and shake off the excess flour. Place into the batter and allow to sit for 3-4 minutes.

Take the battered rings and shake off the excess batter lightly. Place into the third bowl of flour and shake to coat thoroughly. Allow to sit for at least 4-5 minutes while you heat the oil.

In a very heavy skillet (like cast iron) or a deep fat fryer, heat the oil to 375 degrees. You want the oil to be at least 2 inches deep.

Shake off any excess flour gently from the rings and fry a few at a time until golden brown. This should take 1-2 minutes.

Drain and serve immediately. If serving large quantities, keep hot in a 400 degree oven for up to 30 minutes.