Prepare the Squid, cut the Tentacles, slice the Squid Tubes in rings & also slit the tube open and score the inside with a butter knife in a criss cross shape and then cut in smaller pieces
Marinate with the spices and leave for 10 - 15 mins
Add the Buttermilk and leave for 30 mins to 2 hours so tenderize the Squid
Using a colander, drain the Buttermilk, but leave enough on there to keep it moist
To make the coating, add all the ingredients together
Add some of the flour mixture to the bottom of a dish
Add the drained Squid and cover with more flour and keep some reserved
Do the same with the Lemon slices & Parsley
Heat some oil and start to fry the tentacles together for about 2 - 3 mins
Move them around very gently to give the breading a chance to cling and harden around the meat
Once done remove and drain on kitchen towel
Add the rest of the tentacles and rings
Dredge the squidit in some dry flour mixture if it’s too moist and drop it into the hot oil
Finally I’m going to add in the lemon and parsley … this is optional, it makes a great decoration and enhances the flavour of the Squid
To serve the pineapple cut Calamari, simply slice it.
The combination of the tentacles, rings, pineapple cut and lemon slices make for a very attractive fried Calamari platter
