Calamari Fritti Recipe

Prepare and dry squid

If using whole squid, separate tubes from tentacles. Slice tubes into 1/2-inch rings; leave tentacles whole. Pat all pieces dry thoroughly with paper towels to remove surface moisture (this is essential for a crisp fry).

Set up dredging stations

In a shallow bowl whisk eggs with milk until combined. In a large shallow dish combine flour, cornstarch, semolina (if using), 1 tsp salt, 1/2 tsp black pepper and garlic powder. Spread mixture in an even layer for dredging.

Dredge calamari

Working in small batches, dip squid pieces into the egg wash, letting excess drip off, then toss into the flour mixture to coat completely. Shake off excess flour and set on a wire rack while you heat oil. Repeat until all squid is coated.

Heat oil

In a heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). If you don't have a thermometer, heat oil until a small pinch of flour sizzles and rises immediately.

Fry calamari

Fry squid in small batches (do not overcrowd) for 1.5–2 minutes per batch until golden and just crisp. Tentacles may take slightly longer. Use a slotted spoon or spider to remove calamari and transfer to a paper towel-lined tray. Immediately season lightly with a pinch of salt.

Keep warm and serve

If making multiple batches, keep cooked calamari in a single layer on a baking sheet in a 200°F (95°C) oven to stay warm and crisp for up to 15–20 minutes. Finish with a squeeze of lemon and sprinkle chopped parsley just before serving.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add chopped onion and cook until translucent, about 4–5 minutes. Add minced garlic and cook until fragrant, about 30 seconds.

Stir in crushed tomatoes and tomato paste, then add dried oregano, sugar, 1/2 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer, reduce heat to low and cook uncovered for 10–12 minutes to let flavors meld and sauce thicken slightly.

Taste and adjust seasoning. If using, stir in fresh basil leaves just before serving. Keep warm until ready to serve alongside calamari.

In a small bowl combine prepared horseradish, mayonnaise and lemon juice. Season with 1/8 tsp salt and 1/8 tsp black pepper. Mix until smooth and taste — add more horseradish if you prefer more heat. Chill briefly or serve immediately.