Anonymous wrote:http://www.thisamericanlife.org/radio-archives/episode/484/doppelgangers

Oh god I remember this making the news last year. It definitely grossed me out, especially as someone who doesn't eat anything in the pig family. Whether it's true or not, it's definitely made me think before ever buying calamari - at least the kind shaped like rings!

http://www.thisamericanlife.org/radio-archives/episode/484/doppelgangers

Ming Tsai has a great recipe

Meant to add corn starch is important to get them crispy. Lots of recipes for oven fries to roast chicken use this to help crisp up the skin, e.g.:
http://www.marthastewart.com/326627/crisp-skinned-chicken-with-rosemary-pota

http://www.nigella.com/recipes/view/quick-calamari-with-garlic-mayonnaise-41

I wouldn't do tempera unless you're planning on deep frying, which requires a lot more oil. (Also, don't pour oil down your kitchen sink. Pour off used oil in used empty can, freeze or harden in the fridge, then dump the day of trash pick up.)

Blot the calamari with paper towel b/f you try to coat it. You can mix it up in a plastic bag, just like shake and bake.

They cook fast and as long as you have the oil very hot, it should not matter too much what you put on it. The cornstarch and flour sounds like too much to me -- will likely just taste batter. I have done it with just flout, egg wash and flour, and panko, and cornmeal, cornmeal was the best but I don't think anyone else could tell much of a difference.

I am making it for the first time-looking for helpful hints. I plan on soaking in buttermilk but was thinking about maybe a tempura batter or stick to a seasoned flour? I keep reading that cornstarch is important for the crispiness but not sure whether I should mix it with flour or dredge first in cornstarch then a liquid and then flour. We have a deep fryer so the temp. control is not a problem, but would appreciate advice on coating. thank you!