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Fried Calamari Recipe

This fried calamari recipe produces tender pieces of squid in a light, crispy batter.

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Fried Calamari Recipe

Why it works: Buttermilk and flour are a kitchen classic. They rank in the top 8% of all ingredient pairs, and 3,721 recipes mention both. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Fried Calamari Recipe

6 to 8 servings

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By chow. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Buttermilk + flourtop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together3,721 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Canola oil + lemontop 14% of all pairs
    Aroma overlapmoderate
    Mentioned together376 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Flour + lemontop 17% of all pairs
    Aroma overlapmoderate
    Mentioned together30,404 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Buttermilk + lemontop 17% of all pairs
    Aroma overlaplow
    Mentioned together501 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Buttermilk + canola oiltop 23% of all pairs
    Aroma overlaplow
    Mentioned together142 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the lemon

How well each one fits the dish's main ingredients (buttermilk, flour, canola oil):

  1. Avocadobetter flavor fit
  2. Coconutabout as good a flavor fit
  3. Blueberryabout as good a flavor fit
  4. Lemonthe original

Fit is the average pairing score against buttermilk, flour, canola oil. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).