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Ingredients
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Calamari
Marinara Sauce
Method
Preparing the Calamari
- 1
Clean the Calamari
Start by cleaning the fresh calamari. Remove the head and innards, and peel off the skin. Rinse the calamari under cold water and pat dry with paper towels.
- 2
Cut the Calamari
Slice the cleaned calamari into rings about 1/2 inch thick. You can also keep the tentacles whole if desired.
- 3
Prepare the Coating
In a large bowl, mix together the all-purpose flour, cornstarch, salt, black pepper, and garlic powder.
Frying the Calamari
- 4
Heat the Oil
In a deep frying pan, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 5
Coat the Calamari
Take a few calamari rings at a time and toss them in the flour mixture until well coated. Shake off any excess flour.
- 6
Fry the Calamari
Carefully place the coated calamari in the hot oil. Fry in batches for about 2-3 minutes or until golden brown and crispy, turning occasionally.
- 7
Drain and Serve
Remove the fried calamari with a slotted spoon and drain on paper towels. Keep warm while you fry the remaining batches.
Making the Marinara Sauce
- 8
- 9
Add Tomatoes and Seasonings
Stir in the crushed tomatoes, oregano, salt, black pepper, and sugar. Bring the sauce to a simmer.
- 10
Simmer the Sauce
Reduce heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally. Adjust seasoning to taste.
- 11
Finish with Basil
Just before serving, stir in the chopped fresh basil.
Serving
- 12
Plate the Dish
Serve the fried calamari hot, accompanied by the marinara sauce for dipping.