Spanish tapas - making Calamari Rings (Calamare frito) why does my batter fall off?

Question

I tried flour on the calamari and then dipping in beaten egg and fried in very hot oil, but the batter keeps coming off

Answer 1

Have you tried soaking it first - seems to work for me!! You can use milk or butternilk for this recipe:

Buttermilk-Battered Calamari --

"This is a great recipe for those who love battered calamari. It's so simple and the finished product is awesome! Serve with marinara sauce for dipping."



INGREDIENTS

2 cups vegetable oil for frying

1 cup buttermilk

1 cup all-purpose flour

1/2 tablespoon salt

1/2 tablespoon ground black pepper

1 teaspoon dried oregano

1 pound squid, cleaned and cut into 1/2 inch rings

DIRECTIONS

Heat oil in a saucepan or deep-fryer to 375 degrees F (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 paper towels to drain, and continue with the rest of the squid. Serve hot.  

Answer 2

if it is soaked in anything.. then you need to skip the egg wash...

put the calamari (if it is soaked) in a zip lock bag and add flour and corn meal to it and toss really well. this will coat it and since you don't have a lot of wetness.. the coating will stay put.

other than that.. if it is not soaked... skip the egg and use the method above.. just soak in some milk, just enough to make it wet...

Answer 3

Your batter is to thin, a bit more flour  after the egg will do the trick,

Answer 4

You need to flour before dipping into egg then batter, several times.

Answer 5

have you tried to go from the flour to egg then back to flour? Is your oil hot enough?