Calamari Fritti Recipe
Crisp fried calamari served on a bed of spicy tomato sauce
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Ingredients
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Calamari
Spicy Tomato Sauce (Salsa di Pomodoro Piccante)
Method
Spicy Tomato Sauce (Salsa di Pomodoro Piccante)
- 1
- 2
Build the sauce
Stir in 1 tablespoon tomato paste and cook 1 minute to caramelize. Add the 14 oz can crushed tomatoes, 1/2 teaspoon red pepper flakes, 1/4 teaspoon sugar (if using), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a gentle simmer.
- 3
Simmer and finish
Lower heat and simmer gently, uncovered, for 10–12 minutes until slightly reduced and thickened. Taste and adjust seasoning. Stir in 1 tablespoon chopped parsley and the chiffonade basil leaves (if using). Keep warm on the lowest heat while preparing the calamari, or transfer to a warm bowl and cover.
Calamari
- 4
Prepare and dry calamari
If using whole squid, ensure they are cleaned (remove quill, innards, skin if desired) and sliced into 1/2-inch rings; keep tentacles whole. Pat the squid thoroughly dry with paper towels. Moisture prevents proper crisping.
- 5
Make dredging mixture & egg wash
In a shallow bowl combine 3 tablespoons all-purpose flour, 2 tablespoons cornstarch, 1 tablespoon (optional) fine breadcrumbs, 1.5 teaspoons salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon paprika; whisk to blend. In a separate bowl beat 2 eggs with 1/4 cup milk or water until smooth.
- 6
Dredge calamari
Working in batches to avoid clumping, toss a portion of dry squid rings and tentacles first in the dry flour mixture to coat lightly, then dip into the egg wash, then return to the dry mixture and press gently to adhere an even coating. Shake off excess.
- 7
Heat oil
Pour vegetable oil into a deep, heavy pot or deep-fryer to a depth of about 2–3 inches (about 3–4 cups). Heat over medium-high until oil reaches 350–365°F (175–185°C). If you don't have a thermometer, test with one small breadcrumb — it should sizzle and float immediately, browning in about 30–45 seconds.
- 8
Fry calamari
Fry the coated calamari in small batches (do not overcrowd) for 1.5–2.5 minutes, turning as needed, until golden brown and crisp. Smaller rings will finish faster; remove once crisp and lightly golden. Use a slotted spoon or spider to transfer to a wire rack set over a sheet pan or paper towels. Immediately sprinkle a small pinch of salt over each batch.
- 9
Keep warm
If frying several batches, keep cooked calamari in a single layer on the rack in a low oven (200°F / 95°C) for up to 10–15 minutes to stay warm and crisp while finishing remaining batches. Do not over-hold to avoid sogginess.
- 10
Serve
Spoon a generous ladle of the warm spicy tomato sauce onto individual serving plates or a shared platter to form a bed. Arrange the hot, crispy calamari on top. Scatter the chopped parsley over the calamari, add lemon wedges to the side, and serve immediately. Offer extra red pepper flakes or lemon as desired.