Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Calamari
For the Marinara Dipping Sauce
Method
For the Calamari
- 1
Prepare the Squid
Clean and slice the squid into rings, ensuring they are uniform in size for even cooking.
- 2
Mix the Dry Ingredients
In a bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and paprika. Mix well to combine.
- 3
- 4
Coat the Squid
Dip each squid ring into the egg wash, allowing excess to drip off, then coat it in the flour mixture. Shake off any excess flour.
- 5
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Calamari
Carefully add the coated squid rings to the hot oil in batches. Fry for 2-3 minutes or until they are golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
- 7
Serve
Serve the fried calamari hot as an appetizer with the marinara sauce on the side.
For the Marinara Dipping Sauce
- 8
Heat the Olive Oil
In a small saucepan, heat olive oil over medium heat.
- 9
Sauté the Garlic
Add minced garlic to the heated oil and sauté until fragrant, about 1 minute, being careful not to burn it.
- 10
Add the Tomatoes and Seasonings
Stir in the crushed tomatoes, oregano, salt, and black pepper. Simmer for about 10 minutes to allow flavors to develop.
- 11
Finish the Sauce
Stir in fresh basil before removing from heat. Adjust seasoning if needed.
- 12
Serve
Transfer the marinara sauce to a serving bowl and enjoy it warm with the fried calamari.