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How to Cook Squid Tentacles

author image Brynne Chandler
Emmy-award nominated screenwriter Brynne Chandler is a single mother of three who divides her time between professional research and varied cooking, fitness and home & gardening enterprises. A running enthusiast who regularly participates in San Francisco's Bay to Breakers run, Chandler works as an independent caterer, preparing healthy, nutritious meals for Phoenix area residents.
How to Cook Squid Tentacles
Calamari is a more appetizing term than squid tentacles.

Cooking squid tentacles – better known as calamari -- is a matter of timing. Done correctly, fried squid tentacles are crisp and have a delicate sweetness. Overcook them and the result is like chewing rubber. The best way to keep fried squid tentacles from drying out is to coat them in flour to help seal in moisture. Deep-frying them quickly in hot oil helps ensure that they cook through before they have a chance to dry out.

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Step 1

Rinse the squid tentacles under cool water and blot them mostly dry.

Step 2

Fill a deep skillet half-full of peanut oil. Hang a deep-fry thermometer into the oil and heat it to 390 degrees Fahrenheit.

Step 3

Pour an inch or so of flour into a shallow dish.

Step 4

Season the flour with salt, lemon pepper and cayenne pepper to taste. Mix the flour and seasonings.

Step 5

Dredge the damp squid tentacles in the seasoned flour and place them carefully into the oil.

Step 6

Fry the tentacles for two minutes, or until they are golden and crisp.

Step 7

Pluck the tentacles out with tongs and set them on a paper towel-lined plate to drain.

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