Bartolotta’s Fried Calamari Recipe

Prepare and marinate calamari

Rinse the cleaned calamari under cold water and pat thoroughly dry with paper towels. Place calamari in a bowl. Add minced garlic, chopped mint, lemon juice, 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss to coat evenly. Cover and refrigerate for 20–30 minutes — do not marinate longer than 1 hour to avoid breakdown of texture.

Mix dry coating

While the calamari marinates, whisk together all-purpose flour, cornstarch, semolina (if using), 1/2 teaspoon salt, and 1/4 teaspoon white or black pepper in a shallow wide bowl or rimmed baking sheet to create an even coating mixture.

Dredge calamari

Remove calamari from refrigerator and let sit 5 minutes to come slightly closer to room temperature. Working in small batches, transfer pieces to the flour mixture and toss to coat evenly, shaking off excess. Place coated calamari on a wire rack set over a baking sheet while you heat the oil. Ensure every piece is dry-coated; wet spots will cause oil to spit.

Heat oil

Pour neutral frying oil into a heavy-bottomed deep skillet or Dutch oven to a depth of about 1–1.5 inches (roughly 3–4 cups depending on pan). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of coating into the oil — it should sizzle and float immediately without browning too fast.

Fry in batches

Carefully add a single layer of coated calamari pieces (rings and tentacles) to the oil without crowding — typically 6–8 pieces depending on size. Fry for 1.5–2.5 minutes, stirring gently once, until golden and crisp. Use a slotted spoon or spider to transfer to a paper towel-lined tray to drain. Repeat with remaining calamari, keeping cooked pieces loosely covered in a warm oven set to 200°F (93°C) if desired.

Finish seasoning

While still hot, lightly season the fried calamari with a pinch of kosher salt and a little chopped parsley for freshness.

Prepare sauce

Warm 1 cup of marinara sauce in a small saucepan over low heat until just simmering, about 5 minutes. Optionally stir in 1 teaspoon extra-virgin olive oil for shine and flavor. Keep warm until serving.

Transfer fried calamari to a serving platter. Garnish with remaining chopped parsley and serve immediately with warm marinara sauce in a small bowl and lemon wedges on the side for squeezing. Serve while hot and crisp.