Fried Calamari Recipe

Make the sauce

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the finely chopped onion and a pinch of salt and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, dried oregano, sugar, red pepper flakes (if using), 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a gentle simmer, reduce heat to low and simmer, partially covered, 15–20 minutes to thicken slightly. Stir in torn basil leaves at the end. Taste and adjust seasoning. Keep warm or transfer to a small serving bowl for dipping.

Prepare calamari

Pat the cleaned calamari rings and tentacles very dry with paper towels. Moisture prevents crisping, so press gently and keep refrigerated until ready to dredge.

Make dredging mix and batter

In a shallow bowl or wide dish, whisk together 1 cup all-purpose flour, 1 tablespoon cornstarch, 1 tablespoon semolina or fine breadcrumbs (if using), 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon paprika and 1 teaspoon garlic powder. In a separate bowl, whisk 1 large egg with 1 cup cold club soda (do not overmix — a few bubbles are fine). The cold carbonated liquid gives extra lightness to the crust.

Heat oil

Pour vegetable oil into a deep heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (roughly 1 liter). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle and float immediately.

Dredge and fry

Working in small batches (to avoid overcrowding), dip the dried calamari rings first into the egg + club soda batter, letting excess drip off, then dredge in the flour mixture to coat evenly. Alternatively, for a lighter coating, lightly dust rings with the flour mixture and then dip in batter and a final quick dust. Carefully lower 6–8 rings (or a single layer) into the hot oil and fry until golden and crisp, 1 to 1 1/2 minutes. Fry tentacles slightly longer if larger, about 1 1/2–2 minutes. Do not fry too long — calamari becomes tough if overcooked.

Drain and season

Use a slotted spoon or spider to remove calamari to a paper towel–lined baking sheet or rack set over a sheet pan. Immediately season with a light pinch of kosher salt while hot. Repeat with remaining calamari, keeping cooked batches warm in a 200°F (95°C) oven if desired.

Transfer fried calamari to a serving platter. Sprinkle with chopped fresh parsley and arrange lemon wedges alongside. Serve hot with warm marinara sauce for dipping (reserve about 1 cup for the table). Enjoy immediately.