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Ingredients
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Calamari
Tomato Dipping Sauce
Finishing
Method
Calamari
- 1
Prepare the squid
If not already cleaned, rinse 1 lb squid under cold water. Pat dry with paper towels. Separate tubes from tentacles; slice tubes into 1/2-inch rings. Trim and reserve tentacles. Thorough drying is important for crisping.
- 2
Set up dredge and wash
In a shallow bowl whisk 2 eggs with 1/4 cup milk to make an egg wash. In a separate wide bowl combine 1 cup all-purpose flour, 1/4 cup fine cornmeal, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. Toss squid lightly in egg wash, then transfer to flour mixture and coat evenly. Shake off excess flour and place coated rings on a wire rack to rest for 5 minutes.
- 3
Heat oil
Pour about 4 cups neutral oil into a deep, heavy pot or deep fryer to a depth of 2–3 inches. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle and float immediately.
- 4
Fry in batches
Fry the coated calamari in small batches (do not overcrowd) for 1.5–2 minutes per batch, until golden and crisp. Remove with a slotted spoon to a paper-towel-lined tray or wire rack. While hot, season lightly with coarse sea salt (about 1/4 tsp across all batches) and sprinkle chopped parsley (reserve some for final garnish).
- 5
Keep warm
If necessary, keep fried calamari warm in a single layer on a baking sheet in a 200°F (95°C) oven for up to 10–15 minutes while finishing remaining batches. Do not overcook the squid to avoid rubberiness.
Tomato Dipping Sauce
- 6
Sweat aromatics
In a small saucepan heat 2 tbsp extra-virgin olive oil over medium heat. Add 1/2 finely chopped yellow onion and cook, stirring occasionally, until soft and translucent, about 4–5 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.
- 7
Build the sauce
Stir in 1 tbsp tomato paste and cook 1 minute. Add 14 oz canned crushed tomatoes, 1/2 tsp sugar, 1/4 tsp red pepper flakes, 3/4 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer.
- 8
Simmer and finish
Reduce heat to low and simmer uncovered for 10–12 minutes until slightly reduced and bright. Stir in 1 tbsp chopped fresh basil (optional) in the last minute. Taste and adjust salt or sugar as needed. Keep warm until serving.
Plating & Serving
- 9
Arrange fried calamari on a warmed platter. Spoon a small bowl of tomato dipping sauce on the side or drizzle a little sauce on the plate. Garnish with remaining chopped parsley and serve with lemon wedges. Serve immediately while hot and crisp.