Calamari & Shrimp Recipe

Pat dry and marinate

Pat the calamari rings and shrimp thoroughly with paper towels to remove surface moisture. Place in a bowl and add 3 tbsp milk, juice of half a lemon (about 1 tbsp), 1 tsp kosher salt, and 1 tsp black pepper. Toss to coat and let rest for 10 minutes while you prepare the breading and sauce. The milk helps with a light crust and mild flavor.

In a shallow wide bowl or rimmed plate, whisk together 1 cup all-purpose flour, 1 tbs cornstarch, 2 tbsp cornmeal (if using), 1 tsp garlic powder, 1 tsp paprika, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper until combined. Spread the mixture evenly to make dredging easy.

Working in batches to avoid overcrowding, remove a portion of the seafood from the milk mixture and let excess drip off. Dredge each piece in the flour mixture, pressing lightly so the coating adheres. Shake off excess and place on a wire rack set over a sheet pan. Repeat until all seafood is coated. Keep coated seafood chilled for a few minutes while oil heats.

Heat 1 tbsp olive oil in a small saucepan over medium heat. Add 1/4 cup finely chopped onion and sauté until softened and translucent, 3–4 minutes. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Stir in 1 cup crushed tomatoes and 1 tsp tomato paste. Add 1/4 tsp sugar, 1/4 tsp red pepper flakes, 1/2 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and cook for 8–10 minutes until slightly thickened. Taste and adjust seasoning. Stir in 1 tbsp chopped fresh parsley. Keep warm or reheat just before serving.

Pour about 1 cup neutral oil into a heavy-bottomed skillet or a deep fryer and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of coating mix into oil — it should sizzle and float.

Fry the seafood in small batches to maintain oil temperature. For the calamari rings: fry 1/2–1 minute until golden and just cooked through (calamari overcooks quickly and becomes rubbery). For the shrimp: fry 1.5–2 minutes until pink and golden. Use a slotted spoon or spider to remove and transfer to a wire rack or paper towel-lined plate to drain. If oil temperature drops, allow it to return to 350°F between batches.

If you prefer extra-crisp results, double-fry: after the first fry, rest seafood for 1–2 minutes, then return to 375°F (190°C) for 20–30 seconds to crisp.

Arrange fried calamari and shrimp on a serving platter. Sprinkle with the reserved 1 tbsp chopped fresh parsley and a light additional pinch of salt to taste. Serve immediately with lemon wedges and the warm tomato dipping sauce on the side.