Fried Calamari Recipe

Prepare the Calamari

Rinse the calamari rings under cold water and pat them dry with paper towels.

Make the Dredging Mixture

In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder. Mix well.

Coat the Calamari

Dip each calamari ring into the buttermilk, allowing any excess to drip off, then dredge in the flour mixture until evenly coated. Set aside on a baking sheet.

Heat the Oil

In a large, deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Calamari

Carefully add the coated calamari rings to the hot oil in batches, ensuring not to overcrowd the pan. Fry for 2-3 minutes or until golden brown and crispy.

Drain Excess Oil

Using a slotted spoon, remove the fried calamari and transfer to a plate lined with paper towels to drain any excess oil.

Cook the Sauce

In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Add Tomatoes and Seasonings

Stir in the canned crushed tomatoes, dried oregano, red pepper flakes, and salt. Bring to a simmer.

Simmer the Sauce

Reduce heat to low and let the sauce simmer for about 15-20 minutes, stirring occasionally.

Finish the Sauce

Stir in the chopped fresh basil just before serving. Remove from heat.