My squid dish that I often cook is a failed calamari. Ive never been able to get the batter to stick, so tend to just fry the squid and then sprinkle in flour to thicken up the juices.

Just curious if anyone has any suggestions for a pan-fryable batter for calamari/octopus?

Ive got some defrosting for lunch, probably going to try putting seasoned flour in a baggy and shaking up the squid/octo in it, and frying only a few pieces at a time.

I suspect that you need a fairly thick batter for it to stick on, usual ones just run off. I tend to shove them into stir fries at the end of cooking cause they dont take long.

Flour in a bag and shaking them about in it seemed to do the trick but obviously it was only a very very light covering, hmm.

perhaps the squid is too damp when you flour it or the oil isnt hot enough?