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Calamari Appetizer Recipe

Name: Nate’s Italian Kitchen on Campbells Calamari Appetizer Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb calamari tubes and tentacles; 3 tbs all-purpose flour; 3 tbs fine dry bread crumbs (panko or regular); 1 tbs grated Parmesan cheese; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 2 large eggs; 3 tbs milk; 2 cups vegetable oil (for frying); 0.25 cup all-purpose flour (for dusting); 1 cup lemon wedges; 1 cup canned crushed tomatoes; 1 tbs olive oil; 1 tsp minced garlic; 0.5 tsp dried oregano; 0.25 tsp salt; 0.125 tsp black pepper; 0.5 cup ketchup; 1 tbs prepared horseradish; 0.5 tsp Worcestershire sauce; 1 tsp fresh lemon juice; 1 tsp hot sauce (optional); 0.5 cup mayonnaise; 2 tsp diced dill pickles or cornichons; 1 tsp minced capers; 1 tsp minced fresh parsley; 0.5 tsp lemon zest; 1 tsp lemon juice; 0.5 tsp garlic (small, grated or minced)

Inspired by Nate’s Italian Kitchen on Campbell

Time40m

Serves4

Parmesan crusted calamari strips, lemon, served with marinara, cocktail sauce, aioli tartar

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Ingredients

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Calamari and Coating

1 lb calamari tubes and tentacles

3 tbs 00 bread flour

3 tbs fine dry bread crumbs (panko or regular)

1 tbs Grated Parmesan cheese

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Watkins garlic powder

2 Large eggs

3 tbs Milk

2 cups vegetable oil (for frying)

1/4 cup all-purpose flour (for dusting)

1 cup lemon wedges

Marinara Sauce

1 cup canned crushed tomatoes

1 tbs olive oil

1 tsp minced garlic

1/2 tsp Dried oregano

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Cocktail Sauce

1/2 cup Ketchup

1 tbs prepared horseradish

1/2 tsp Original Worcestershire Sauce

1 tsp fresh lemon juice

1 tsp hot sauce (optional)

Aioli-Tartar (Creamy Dipping Sauce)

1/2 cup Mayonnaise

2 tsp diced dill pickles or cornichons

1 tsp minced capers

1 tsp minced fresh parsley

1/2 tsp Lemon zest

1 tsp ReaLemon lemon juice

1/2 tsp garlic (small, grated or minced)

1/8 tsp Celtic sea salt

1/8 tsp black pepper

Method

Calamari and Coating

Prepare calamari

If whole tubes are used, rinse calamari under cold water and pat dry with paper towels. Slice tubes into 1/2-inch wide strips; keep small tentacles whole. Dry thoroughly — moisture prevents a crisp crust.

Set up breading stations

Place 1/4 cup flour in a shallow bowl for dusting. In a second shallow bowl, whisk together 2 eggs and 3 tablespoons milk until smooth. In a third shallow bowl, combine 3 tablespoons flour, 3 tablespoons bread crumbs, 1 tablespoon grated Parmesan, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder; mix well.

Bread the calamari

Lightly dust pieces with the 1/4 cup flour, shaking off excess. Dip into the egg-milk mixture to coat, then press into the breadcrumb-Parmesan mixture to form an even crust. Place breaded calamari on a tray in a single layer; do not overcrowd.

Heat oil

Pour about 1 to 1 1/2 inches of vegetable oil (approximately 2 cups) into a heavy skillet or Dutch oven. Heat over medium-high until oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30 seconds.

Fry calamari

Working in 2 small batches to avoid crowding, gently lower breaded calamari into hot oil. Fry 1 to 1 1/2 minutes, turning once, until golden and crisp. Small pieces cook quickly; do not overcook or the squid will toughen. Remove with a slotted spoon to a paper towel-lined tray. Sprinkle lightly with a pinch of salt while hot.

Keep warm and serve

If making multiple batches, keep fried calamari warm in a single layer on a baking sheet in a 200°F (95°C) oven for up to 10 minutes. Arrange on a platter and garnish with lemon wedges.

Marinara Sauce

In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add 1 teaspoon minced garlic and sauté 20–30 seconds until fragrant but not brown. Add 1 cup crushed tomatoes, 1/2 teaspoon dried oregano, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Simmer gently 8–10 minutes to thicken slightly, stirring occasionally. Adjust seasoning to taste. Keep warm until serving.

Cocktail Sauce

In a small bowl combine 1/2 cup ketchup, 1 tablespoon prepared horseradish, 1/2 teaspoon Worcestershire sauce, 1 teaspoon fresh lemon juice and 1 teaspoon hot sauce if using. Stir until smooth and refrigerate until ready to serve.

Aioli-Tartar (Creamy Dipping Sauce)

In a bowl mix 1/2 cup mayonnaise, 2 teaspoons diced dill pickles, 1 teaspoon minced capers, 1 teaspoon minced parsley, 1/2 teaspoon lemon zest, 1 teaspoon lemon juice, 1/2 teaspoon grated garlic, 1/8 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust lemon, salt or pickles to preference. Chill at least 10 minutes to let flavors meld.