Fried Calamari Recipe

Prepare calamari

If not pre-cleaned, clean 1 lb calamari tubes and tentacles: remove quill, separate tentacles from heads, discard innards. Rinse and pat dry thoroughly with paper towels. Slice tubes into 1/2-inch rings. Dry again—moisture prevents crisping.

Make batter/egg wash

In a shallow bowl whisk 1 egg with 1/2 cup whole milk until combined. In a separate shallow dish combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp fine sea salt, 1/2 tsp black pepper, and 1/2 tsp paprika; mix well.

Heat oil

Pour about 4 cups vegetable oil into a heavy-bottomed skillet or Dutch oven (enough for a 2–3 inch depth). Heat over medium-high until it reaches 350°F (175°C) or until a small piece of bread sizzles and browns in ~45–60 seconds.

Dredge and fry

Working in small batches (avoid overcrowding), dip calamari rings and tentacles into the egg wash, let excess drip, then dredge thoroughly in the flour mixture, shaking off excess. Carefully lower into hot oil; fry 1 to 1 1/2 minutes until golden and crisp. Remove with a spider or slotted spoon to a paper-towel-lined tray. Repeat with remaining calamari. Keep fried batches warm in a single layer in a 200°F (95°C) oven if needed.

Season and serve

Immediately sprinkle fried calamari with 1/4 tsp coarse sea salt and chopped parsley. Cut the lemon into wedges and serve alongside. Serve hot with pomodoro sauce for dipping.

Sweat aromatics

In a small saucepan heat 2 tbs extra-virgin olive oil over medium heat. Add 2 minced garlic cloves and 1/2 minced shallot; sauté 1 to 1 1/2 minutes until fragrant and translucent but not browned.

Build sauce

Add 1 tbs tomato paste and cook 30 seconds, stirring. Pour in 14 oz canned crushed tomatoes, add 1/2 tsp dried oregano, 3/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp sugar if tomatoes taste too acidic. Stir to combine.

Simmer

Bring to a gentle simmer, reduce heat to low, and cook uncovered 12–15 minutes, stirring occasionally, until sauce thickens slightly. If the sauce becomes too thick, add up to 2 tbs water to reach a dip-friendly consistency.

Finish

Stir in chiffonade of 4 fresh basil leaves off heat and adjust seasoning to taste. Keep warm until ready to serve alongside the fried calamari.

Arrange fried calamari on a serving platter with lemon wedges, sprinkle additional parsley as desired, and place a small bowl of warm pomodoro sauce on the side for dipping.