Southern Fried Calamari



  • 1 pound calamari rings and tentacles
  • 1 cup buttermilk
  • 1 1/2 cups all purpose flour
  • 1/2 cup of Uncle Dibbz King Creole Blend
  • canola oil for frying
  • 2 eggs
  • 2 teaspoons chopped fresh parsley


  • Place the calamari in a bowl with the buttermilk, eggs and stir to combine.
  • Cover the bowl and refrigerate for at least 30 minutes.
  • Heat 3-4 inches of oil in a large deep pot to 375 degrees F.
  • Place the flour and Uncle Dibbz King Creole Blend in a medium bowl; stir to combine.
  • Remove each piece of squid from the buttermilk and dredge in the flour. Repeat the process until all pieces are coated.
  • Place 8-10 pieces of squid in the oil. Cook for 2-3 minutes or until golden brown.
  • Remove the squid from the oil and drain on paper towels. Repeat the process with the remaining squid.
  • Sprinkle additional salt over the squid if desired

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