Crispy Calamari Recipe

Sauté aromatics

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent, about 4 minutes. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Build sauce

Stir in the tomato paste, cook 20 seconds, then add the crushed tomatoes, dried basil, dried oregano, sugar (if using), salt, black pepper, and red pepper flakes. Bring to a gentle simmer.

Simmer

Reduce heat to low and simmer, partially covered, for 15–20 minutes to blend flavors. Stir occasionally. Taste and adjust seasoning. Keep warm while preparing calamari.

Combine the sliced pickled cherry peppers, 1 tablespoon olive oil, 2 tablespoons chopped parsley, 1 teaspoon red wine vinegar, 1/4 teaspoon salt, and a pinch of black pepper in a small bowl. Stir to combine and set aside so flavors meld. Taste and adjust acidity or salt as needed.

Prepare calamari

If your squid is not pre-cleaned, rinse and drain. Pat the squid tubes and tentacles very dry with paper towels. Slice tubes into 1/2-inch rings and leave tentacles whole or halved if large.

Make dredge and wet mix

In a shallow bowl or pie plate, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon salt, 3/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried oregano (if using). In a second bowl whisk the egg with 1/2 cup milk until combined.

Coat calamari

Working in batches (to avoid overcrowding), dip the squid rings and tentacles first into the egg-milk mixture, letting excess drip off, then dredge thoroughly in the flour-cornstarch mixture, pressing lightly so the coating adheres. Place coated pieces on a rack while heating oil.

Heat oil

Pour about 1 to 1 1/2 inches vegetable oil into a heavy-bottomed skillet or Dutch oven (approx. 1 cup for a small pot). Heat over medium-high until oil reaches 350–360°F (175–182°C). If you don’t have a thermometer, test with one coated piece — it should sizzle immediately and float.

Fry calamari

Fry the calamari in small batches (about 6–8 pieces at a time depending on pot size) for 1.5 to 2 minutes per batch, turning once, until golden and crisp. Do not overcook — calamari cooks quickly and becomes rubbery if left in too long.

Drain and season

Using a slotted spoon or spider, transfer fried calamari to a paper towel–lined sheet pan or rack. Immediately sprinkle lightly with additional salt to taste. Keep batches warm in a low oven (200°F/95°C) while finishing remaining calamari.

Finish and serve

Arrange the hot calamari on a serving platter. Spoon the cherry pepper relish over or to the side and serve with warm marinara for dipping and lemon wedges. Garnish with chopped parsley if desired.