Fried Calamari Recipe

Prepare sauce

Heat a medium saucepan over medium heat. Add 2 tbs extra virgin olive oil. When shimmering, add the finely diced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Stir in 1 tbs tomato paste and cook 1 minute to deepen the flavor. Add the 14 oz crushed tomatoes, dried oregano, red pepper flakes, sugar (if using), 0.75 tsp salt and 0.25 tsp black pepper. Bring to a gentle simmer, reduce heat to low and simmer uncovered for 12–15 minutes, stirring occasionally, until slightly thickened.

Remove from heat, stir in chopped fresh basil, taste and adjust seasoning. Keep warm at very low heat or reheat briefly just before serving.

Prep calamari

Pat the calamari rings dry thoroughly with paper towels to remove surface moisture — this prevents oil splatter and helps the coating adhere. If rings are large, cut into 1/2–3/4-inch pieces for even frying.

Set up dredging station

In a shallow bowl, whisk together 2 eggs and 1/4 cup whole milk until blended. In a separate wide bowl, combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp fine sea salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. Toss to combine.

Working in batches, dip the calamari rings first into the egg-milk mixture, letting excess drip off, then transfer to the flour mixture and toss to coat evenly. Shake off excess flour and set the coated rings on a wire rack or tray while you heat the oil. Continue until all calamari is coated.

Heat oil

Pour about 3–4 cups vegetable oil into a heavy-bottomed pot or deep skillet to a depth of roughly 2 inches. Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle and float immediately.

Fry the calamari in small batches (do not overcrowd) for 1.5–2 minutes per batch, stirring gently with a slotted spoon or spider so pieces cook evenly. The calamari should turn golden and crisp but avoid overcooking to prevent toughness. Maintain oil temperature between 325–350°F by adjusting heat as needed.

Use a slotted spoon to transfer fried calamari to a paper towel-lined tray or wire rack set above a baking sheet to drain. Lightly season with a pinch of salt immediately while hot. Keep finished batches warm in a 200°F (95°C) oven on a sheet pan if needed while you finish remaining batches.

Finish and serve

Divide the fried calamari among plates or a serving platter. Spoon warm pomodoro sauce alongside or slightly underneath the calamari as desired. Squeeze fresh lemon juice over the calamari to taste (about 1/2–1 lemon per lb). Garnish with chopped parsley and a light dusting of grated Parmesan if using. Serve immediately so the calamari remains crisp.