Calamari Recipe
These tender strips of breaded calamari sautéed in garlic and herb sauce will rescue your hunger. Served with lemon wedges and a side of Original Marinara.
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Ingredients
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Calamari and Breading
Sauté & Sauce
Frying & Serving
Method
Calamari and Breading
- 1
Prepare the calamari
If not pre-cleaned, remove head and innards, pull out the quill, and separate tentacles from tubes. Rinse quickly under cold water and pat very dry with paper towels. Slice tubes into 1/2-inch rings. Trim tentacles if needed so pieces are uniform.
- 2
Set up breading station
In a shallow bowl, whisk eggs with milk until well combined. In a second shallow bowl combine flour, cornmeal, breadcrumbs, 1 teaspoon salt, 1/2 teaspoon black pepper, and garlic powder. Have a clean plate ready for breaded calamari.
- 3
Bread the calamari
Working in batches, dredge calamari rings and tentacles first in the dry mixture, shaking off excess, then dip into the egg wash, then return to the dry mixture and press lightly so coating adheres. Place breaded pieces on the clean plate in a single layer while you finish the rest.
Frying & Serving
- 4
Heat oil and fry
Pour about 1/2 to 3/4-inch of neutral oil into a large heavy skillet (use enough to shallow-fry). Heat over medium-high until oil registers 350°F (175°C) or a breadcrumb sizzles and browns within 15–20 seconds. Fry breaded calamari in small batches (do not overcrowd) for 1 to 1 1/2 minutes per side, turning once, until golden brown. Use a slotted spoon or tongs to transfer fried calamari to a plate lined with paper towels to drain. Repeat until all calamari is fried, adding more oil if needed and maintaining temperature.
- 5
Finish the pan sauce
Wipe out excess oil from a clean skillet leaving about 1 tablespoon of oil. Add 3 tablespoons olive oil and 2 tablespoons butter over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Deglaze with 3 tablespoons white wine (or stock) and stir to loosen any browned bits. Add lemon juice, 2 tablespoons chopped parsley, 1/2 teaspoon oregano, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook 30 seconds more. Stir sauce and remove from heat.
- 6
- 7
Serve
Transfer calamari to a serving platter. Garnish with remaining chopped parsley and serve immediately with lemon wedges and a side of Original Marinara for dipping.