The MAX AC Channel #156: Calamari

Hello everyone and welcome back to another episode of the Max AC Channel. For this month of recipes, since August continues to remain the most popular birth month, we will be doing our third round of August Appetizers, where we will be making another 4 more different types of appetizers for you to make for any statistically likely party that you will be having this month. For this episode, we will be making some Calamari.

In the comments below, let me know how it went if you decide to make it and let me know if there’s anything you want to make next. Like the video, share it with your friends and family, and subscribe to this channel f.or more episodes of the MAX AC Channel.

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(And check out SirRank0Productions.com for the full recipe!)
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CALAMARI (2-3 Servings)
Ingredients:
- 1/2 lb Squid (I recommend getting a whole squid so you can cut the rings to the size you want, but I couldn’t find any at the store, so I’ll be using these precut ones)
- 1-2 serrano peppers (optional)
- 1 cup buttermilk
- 1/2 cup flour
- 1/4 cup corn starch (or flour as substitute)
- 1 tbsp or so garlic powder
- Some salt
- Some pepper
- 1/2 cup bread crumbs
- Some oil (since I plan on baking these, I only need ~1-2 tbsp sprayed, but if you plan on deep frying, you’ll need at least 2-3 cups)
- 1-2 lemon slices (optional)
- Some marinara sauce (optional)
- Some dried or fresh parsley (optional garnish)

Instructions:
1. First, we’ll prepare the squid, so if you are using frozen squid, first defrost it by running it over with some room temperature water or by using your favorite method of choice. Then, pat your squid dry and slice it into thin rings, if needed. Then, place the calamari in a bowl and cover the pieces with the buttermilk. Cover the bowl with some plastic wrap and let this soak in the fridge for 20-30 minutes. (Don’t soak it for too long, otherwise you’ll overtenderize the squid and it’ll be mushy).
2. While we wait for that, we’ll prepare the dredging ingredients, so in a shallow bowl, add in the flour, cornstarch, garlic powder, and salt and pepper and give this a mix. Then, take out 1/4 cup of the dry mix and add to another bowl, then add in a little water until you get a thick batter. We’ll be adding the buttermilk to this later, which will thin out the batter some more, so don’t make it too thin. Then, prepare a third bowl for the bread crumbs, adding some seasoning to this, if desired. Also, prepare a wire rack over a baking sheet at this time as well.
3. When you’re ready to cook your calamari, prepare your cooking method of choice, by heating up some oil to 375°F or preheating your airfryer or oven to 400-425°F. Also, if your oven has a convection or fan option, I recommend turning that on as well to help crisp up your calamari even more.
4. While we wait for that, once your squid pieces are fully marinaded, take them out of the buttermilk and transfer them to the wet batter bowl and mix it together. Also, if you want to add in some heat, add in your peppers cut into slices into this bowl, as well. If you need to, you may thin out the batter some more. I recommend making it thinner if you plan on baking or airfrying it since we don’t want the coating to be too thick since it won’t crisp up as well. But, it’s fine to leave it thicker if you're deep frying it, since it’s a much quicker, hotter cooking method.
5. In any case, once your squid mixture is ready, remove a few pieces at a time from the wet mixture, letting any excess batter drip off and then toss them into the dry flour mix to fully coat the battered pieces, making sure to coat the inside of the rings as well. Then, give these a quick dunk back into the batter, and then, letting any excess batter drip off again, transfer these to the breadcrumbs to evenly coat the pieces again and then transfer the fully coated pieces to the prepared wirerack.
6. Once all of your squid and peppers are fully coated, your cooking method of choice should be ready, so if you plan on frying them, add them carefully to the oil and let them cook until they turn golden brown and then let them rest while you fry the rest of the batch. If you want to bake or airfry them, ensure your pieces are arranged evenly in a single layer on your wirerack or airfryer basket and then spray them with some oil, ensuring every piece gets an even coating. Then, place the baking sheet or basket into your oven or airfryer, and let this cook for 5-10 minutes. Then, give your calamari a flip, spray this side with some more oil, and let this cook for another 5-10 minutes, or until the pieces turn golden brown.
7. Once your calamari is cooked, transfer the pieces immediately to a serving plate along with your dipping sauce (heated up, if desired), as well as some lemon slices and some parsley for garnish, and with that, your Calamari is ready to eat.