When making fried calamari, do you prefer a dry coating, such as flour/corn meal or a "batter" type coating?
Dry flour for me too - light coating of flour. I haven't tried rice flour, but bought it during my trip to Chinatown. And I know i've got some palm-size squid tubes at home.
btw......I cannot stand when I order fried calamari out and it is coated in breadcrumbs...too much coating and the balance seem off.
Very light dry coating, usually flour...cornmeal is a trend but never comes out good for me.
Dry for me......seasoned flour, rice flour or cornstarch.....corn meal, not so much. I find batter....even tempura is usually a little too greasy.
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