Crispy Calamari Recipe
Served with a spicy marinara sauce.
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
Spicy Marinara Sauce
Method
Preparing the Calamari
- 1
Clean the Calamari
Rinse the fresh calamari under cold water and pat dry with paper towels. Slice the calamari bodies into rings about 1/2 inch thick and leave the tentacles whole.
- 2
Prepare the Dredging Mixture
In a bowl, combine all-purpose flour, cornstarch, salt, black pepper, and garlic powder. Mix well to ensure even distribution of the dry ingredients.
- 3
Dredge the Calamari
Coat the calamari rings and tentacles in the dredging mixture, ensuring each piece is fully covered. Shake off any excess flour.
- 4
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the cooking oil to 375°F (190°C). Use a thermometer for accurate measurement.
- 5
Fry the Calamari
Carefully add the coated calamari in batches to the hot oil. Fry for 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Making the Spicy Marinara Sauce
- 6
- 7
Add Tomatoes and Seasonings
Stir in the crushed tomatoes, red pepper flakes, dried oregano, salt, and black pepper. Bring to a simmer.
- 8
Simmer the Sauce
Lower the heat and let the sauce simmer for 15-20 minutes, stirring occasionally, until it thickens slightly.
- 9
Finish the Sauce
Stir in the chopped fresh basil just before serving. Taste and adjust seasoning if needed.