Fried Calamari Recipe
Recipe information
Make Fried Calamari in just 35m. Lightly fried calamari, spicy marinara, shallots, fried basil and a drizzle of balsamic dressing
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Ingredients
Calamari & Coating
Spicy Marinara
Garnishes & Dressing
Calamari & Coating
1. Prepare calamari
Pat calamari rings very dry with paper towels. Remove any excess moisture — dryness helps achieve a crisp crust.
2. Make batter/coat
In a large bowl combine all-purpose flour, cornstarch, salt, black pepper and smoked paprika. In a separate small bowl whisk cold seltzer (or ice water) with the egg if using. Add the liquid to the dry mix and stir briefly: you want a slightly lumpy, thin batter that will cling to the rings. If you prefer a dry dredge, skip the liquid step and toss rings directly in the dry mix until evenly coated.
3. Heat oil
In a deep heavy pot or deep fryer, pour oil to a depth of at least 2 inches (approx. 4–6 cups depending on vessel). Heat oil to 350°F (175°C). Use a thermometer to monitor temperature; maintain 350–360°F during frying.
4. Fry calamari
Working in small batches (do not overcrowd), shake excess batter from rings and carefully lower into hot oil with a slotted spoon or spider. Fry 1 to 1 1/2 minutes until golden and crisp. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Lightly season with a pinch of salt while hot. Keep cooked calamari warm in a single layer in a 200°F (95°C) oven while you finish remaining batches.
Spicy Marinara
5. Sweat shallot and garlic
Heat 2 tbs olive oil in a small saucepan over medium heat. Add minced shallot and cook 2–3 minutes until softened and translucent. Add minced garlic and cook 30 seconds more until fragrant; do not brown.
6. Simmer sauce
Stir in crushed tomatoes, tomato paste, red pepper flakes, dried oregano, sugar, salt and pepper. Bring to a gentle simmer, reduce heat to low and simmer uncovered for 10–12 minutes until slightly thickened and flavors meld. Taste and adjust seasoning; add more red pepper flakes for heat if desired. Keep warm until serving.
Garnishes & Dressing
7. Fry shallots and basil
When you have finished frying the calamari and some oil remains (or heat fresh oil to 325°F / 160°C in a small saucepan), add thinly sliced shallot and fry 40–60 seconds until crisp and golden. Remove with a slotted spoon to drain on paper towels. Next, in the same oil briefly fry individual basil leaves (in very small batches) for 5–10 seconds until they crisp and darken slightly; remove and drain. Season both with a light sprinkle of salt.
8. Make balsamic dressing
Whisk together balsamic vinegar, 1 tbs extra-virgin olive oil, honey (or maple syrup) and 1/4 tsp salt until emulsified. Taste and adjust sweetness or acidity as needed. Transfer to a small squeeze bottle or drizzle spoon.
9. Plate and finish
Spoon a generous pool of warm spicy marinara on the center of a warm plate. Pile crispy calamari on top. Scatter fried shallots and fried basil over the calamari. Drizzle the balsamic dressing lightly over the stack (a few thin lines). Serve immediately with lemon wedges on the side for squeezing and an extra bowl of marinara for dipping.
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