Crispy Calamari Recipe
Tender Calamari Served with Warm Marinara Sauce
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Ingredients
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Calamari
Warm Marinara Sauce
Method
Calamari
- 1
Prepare and dry
Pat calamari rings very dry with paper towels. Removing surface moisture helps the coating adhere and ensures maximum crispness.
- 2
Make dredge and wet mix
In a shallow bowl or plate, whisk together flour, cornstarch, semolina/panko (if using), salt, pepper, garlic powder and paprika. In a second bowl, whisk the egg with the milk or buttermilk until combined.
- 3
Coat calamari
Working in batches of a handful, dip calamari rings first into the egg mixture, letting excess drip off, then dredge in the flour mixture pressing lightly so the coating adheres. Place coated rings on a wire rack while you heat the oil. If using semolina/panko, press a little extra so it sticks for extra crunch.
- 4
Heat oil
Pour vegetable oil into a heavy skillet or deep pan to a depth of about 1 to 1 1/2 inches (roughly 2 cups). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour: it should sizzle immediately and brown in about 40-60 seconds.
- 5
Fry calamari
Fry the calamari in small batches (do not overcrowd) for 45–60 seconds per batch, stirring gently once or twice, until golden brown and crisp. Overcooking will make calamari tough—aim for a short fry until crisped. Use a slotted spoon or spider to transfer fried rings to a paper towel-lined plate or wire rack.
- 6
Season and keep warm
Immediately season the hot fried calamari lightly with additional salt to taste and squeeze a lemon wedge over them. Keep cooked batches in a warm oven (200°F/95°C) on a baking sheet if finishing remaining batches.
- 7
Warm Marinara Sauce
- 8
Sauté garlic
In a small saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant and just beginning to color, about 30–60 seconds. Do not let it brown.
- 9
Add tomatoes and seasonings
Stir in the crushed tomatoes and tomato paste. Add oregano, basil, sugar (if using), salt, black pepper and red pepper flakes. Stir to combine.
- 10
Simmer
Bring the sauce to a gentle simmer, then reduce heat to low and simmer uncovered for 10–12 minutes, stirring occasionally, until slightly thickened and warmed through.
- 11
Finish
Stir in chopped fresh basil or parsley if using. Taste and adjust seasoning. Keep warm until ready to serve alongside calamari.
