Originally Posted by tzakiel
I'm still working on perfecting calamari. I can't seem to get it well-coated with flour like you see at the restaurants. If you have been to Carabba's or similar you will know what I mean. It usually looks almost battered, and there is substantial (but very crispy) coating. Simply dredging the rings in seasoned flour doesn't get this intense coating I am looking for, it just adds a paper thin powder coating to the rings. As a result the calamari isn't very crispy / coated. Any tips?
The calamari you see at places like Carabba's are pre-breaded and frozen. In order to achieve a similar result, you would need to first dry the calamari very well. then, dredge it in seasoned flour. third comes the egg wash, and fourth, in seasoned crumbs. If you let them set up in the fridge for a couple of hours, you will end up with the heavy breading that they achieve.
I prefer to just dip them in egg wash and into seasoned panko. They fry up much lighter that way, and still nice and crispy.