Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Calamari (fried)
Tomato dipping sauce
Method
Calamari (fried)
- 1
Prepare squid
If whole squid, rinse and pat dry. Remove heads and innards, pull out clear quill, remove skin if desired, then slice tubes into 1/2-inch rings. Pat rings thoroughly dry with paper towels — moisture prevents crisping.
- 2
Make dredge and egg wash
In a shallow bowl combine all-purpose flour, cornstarch, semolina (if using), salt, black pepper, smoked paprika, and garlic powder. In a separate bowl whisk eggs with milk until smooth.
- 3
Heat oil
In a deep heavy saucepan or deep fryer heat oil to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread browns in about 30–40 seconds.
- 4
Coat and fry
Working in small batches to avoid crowding, dip a handful of squid rings into the egg wash, let excess drip off, then toss into the flour mixture to coat completely. Shake off excess flour. Carefully lower rings into the hot oil and fry 1.5–2 minutes until golden and crisp. Use a slotted spoon to transfer to a wire rack set over a sheet pan or paper towels to drain. Repeat with remaining rings. Maintain oil temperature around 330–350°F for consistent results.
- 5
Tomato dipping sauce
- 6
Sauté aromatics: In a small saucepan warm olive oil over medium heat. Add finely chopped onion and cook 4–5 minutes until softened and translucent. Add minced garlic and cook 30 seconds until fragrant.
- 7
Build sauce: Stir in tomato paste and cook 1 minute. Add crushed tomatoes, sugar, red pepper flakes, dried oregano, salt, and black pepper. Bring to a gentle simmer.
- 8
Simmer and finish: Lower heat and simmer 10–12 minutes to thicken and develop flavor, stirring occasionally. Taste and adjust seasoning. Stir in torn fresh basil just before serving if using. Keep warm until ready to serve alongside fried calamari.