Buttermilk-Battered Calamari

1. Heat oil in a saucepan or deep-fryer to 375 degrees F (190 degrees C).

2. Pour buttermilk into a medium bowl. In a separate bowl, stir together the flour, salt, pepper and oregano. Dip squid rings into the buttermilk, then into the seasoned flour.

3. Place the coated pieces in the hot oil, and fry in small batches, turning if necessary, for even cooking. When evenly browned, remove to paper towels to drain, and continue with the rest of the squid. Serve hot.

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Nutrient	Quantity
Total fats	442.415 g
Protein	71.1195 g
Carbohydrates	16.8664 g
Energy	4186.9424 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0295 g
Water	356.8328 g
Aspartic acid	6.8764 g
Calcium, Ca	176.4058 mg
Lutein + zeaxanthin	34.613 g
Fiber, total dietary	1.2979 g
Carotene, beta	20.765 g
Niacin	9.9516 mg
Fatty acids, total saturated 18:4	0.0272 g
Vitamin A, RAE	47.1416 g
Arginine	5.168 g
Riboflavin	1.8803 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0114 g
Fatty acids, total saturated 20:1	0.1996 g
Glutamic acid	9.6658 g
Sodium, Na	200.5245 mg
Fatty acids, total saturated 16:1 undifferentiated	0.039 g
Total lipid (fat)	442.415 g
Manganese, Mn	0.6487 mg
Fructose	0.0192 g
Proline	2.9462 g
Fatty acids, total saturated 16:0	36.5353 g
Fatty acids, total saturated 8:0	14.3915 g
Sucrose	0.0098 g
Choline, total	296.4256 mg
Sugars, total	0.063 g
Serine	3.1833 g
Fatty acids, total saturated 10:0	16.1332 g
Fatty acids, total saturated 18:0	12.4874 g
Fatty acids, total saturated 20:4 undifferentiated	0.0408 g
Vitamin B-6	0.2744 mg
Selenium, Se	203.4273 g
Ash	6.6294 g
Fatty acids, total saturated 18:1 undifferentiated	49.9421 g
Pantothenic acid	2.3255 mg
Phenylalanine	2.551 g
Copper, Cu	8.6298 mg
Betaine	0.4051 mg
Thiamin	0.0962 mg
Retinol	45.3601 g
Methionine	1.5967 g
Iron, Fe	3.7875 mg
Carbohydrate, by difference	16.8664 g
Phosphorus, P	1009.3893 mg
Folate, total	25.6366 g
Tocopherol, gamma	0.4705 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.6623 g
Fatty acids, total saturated 22:1 undifferentiated	0.0318 g
Lycopene	0.69 g
Alanine	4.2992 g
Cholesterol	1056.8904 mg
Valine	3.1092 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0052 g
Fatty acids, total saturated 18:2 undifferentiated	7.0165 g
Glycine	4.4385 g
Carotene, alpha	0.614 g
Glucose (dextrose)	0.0273 g
Fatty acids, total saturated 14:0	71.6683 g
Zinc, Zn	7.0081 mg
Isoleucine	3.0924 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	204.9257 g
Fatty acids, total polyunsaturated	9.401 g
Fatty acids, total saturated 14:1	0.0006 g
Leucine	5.0143 g
Tocotrienol, alpha	0.0293 mg
Vitamin A, IU	185.5698 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0181 g
Folate, DFE	25.6366 g
Tryptophan	0.7933 g
Vitamin C, total ascorbic acid	21.3422 mg
Phytosterols	419.404 mg
Galactose	0.0067 g
Fatty acids, total polyunsaturated 18:1 c	0.0294 g
Fatty acids, total saturated 6:0	0.8724 g
Tyrosine	2.2786 g
Vitamin B-12	5.8968 g
Vitamin K (phylloquinone)	119.5566 g
Fatty acids, total saturated	357.0274 g
Histidine	1.3632 g
Fatty acids, total monounsaturated	50.2221 g
Threonine	3.0507 g
Folate, food	25.6366 g
Cryptoxanthin, beta	0.9325 g
Vitamin E (alpha-tocopherol)	22.2733 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	1.5513 g
Magnesium, Mg	158.2878 mg
Lysine	5.2933 g
Potassium, K	1174.309 mg
Cystine	0.9312 g
Fluoride, F	1.1799 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 tablespoon	0	0	0
Buttermilk	1 cup	0	0	0
Oregano	1 teaspoon	2.65	0.6892	0.0428
black pepper	0.5 tablespoon	8.6595	2.2063	0.1125
Vegetable oil	2 cups	3758.32	0	436
purpose flour	1 cup	0	0	0
squid	1 pound	417.3129	13.9709	6.2597