Calamari E Gamberi Fritti Recipe

Make the sauce first

Heat 2 tbsp olive oil in a small saucepan over medium heat. Add the minced garlic and chopped shallot and sauté until fragrant and translucent, about 1–2 minutes — do not brown. Add the crushed tomatoes or passata, stir to combine.

Bring sauce to a gentle simmer, reduce heat to low, season with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp sugar if desired. Simmer uncovered for 10–12 minutes to thicken slightly, stirring occasionally.

Stir in torn basil leaves off heat. Keep warm at the lowest heat or transfer to a small serving bowl. Taste and adjust seasoning if needed.

Pat calamari rings and shrimp very dry with paper towels. Excess moisture prevents proper crisping.

Squeeze the juice of the whole lemon over the seafood, then pat dry again. This brightens flavor and helps remove any residual fishiness.

In a shallow bowl or rimmed plate, whisk together 1 cup all-purpose flour, 1/2 cup semolina (or cornmeal), 1/4 cup breadcrumbs (if using), 2 tsp salt, 1 tsp black pepper, 1 tsp paprika and 1/2 tsp garlic powder until uniform.

In another bowl, whisk the cold club soda and 1 egg until slightly frothy. Keep cold — this light batter will produce a crisp, delicate coating when fried.

Working in batches, lightly dredge calamari and shrimp first in the dry mixture, shaking off excess, then dip into the cold wet batter to coat lightly. Allow excess batter to drip off, then return to the dry mixture for a quick final dusting if you prefer a slightly drier crust. Place coated seafood on a tray and let rest 5 minutes to set.

Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 2 inches (approximately 4–6 cups depending on vessel). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small dab of batter — it should sizzle and float steadily.

Fry seafood in small batches (do not overcrowd) for best texture: calamari rings will take about 1–1.5 minutes, shrimp 1–2 minutes, until golden and crisp. Use a slotted spoon or spider to turn if needed and remove when evenly golden.

Transfer fried seafood to a wire rack set over a baking sheet or a plate lined with paper towels to drain. Season immediately with a light pinch of salt.

Repeat with remaining seafood, allowing oil to return to 350°F between batches. Keep cooked batches warm in a 200°F (95°C) oven for up to 10–15 minutes without losing crispness.

Arrange fried calamari and shrimp on a platter. Sprinkle chopped fresh parsley over the top and add lemon wedges around the plate.

Serve immediately with warm pomodoro sauce on the side for dipping. Offer extra lemon wedges and crushed red pepper or aioli if desired.