Calamari Fritti Recipe

Antipasto

1. 1

   Prep and season calamari

   Rinse calamari and pat dry with paper towels. Lightly season with salt and a pinch of black pepper.

2. 2

   Make dry breading

   In a large bowl, whisk together flour, cornstarch, paprika, garlic powder, cayenne, salt, and pepper until evenly combined.

3. 3

   Prepare egg wash

   In a separate bowl, whisk eggs with milk until smooth.

4. 4

   Dredge calamari

   Dip calamari rings into the egg wash, allowing excess to drain, then dredge in the dry breading mixture until well coated. Place on a plate and repeat with all pieces.

5. 5

   Heat frying oil

   Pour oil into a heavy-bottomed pot or deep fryer to a depth of at least 2 inches. Heat to 350°F (175°C).

6. 6

   Fry calamari

   Fry calamari in batches until crisp and golden, about 2–3 minutes per batch. Avoid overcrowding the pan. Drain on a rack or paper towels.

7. 7

   Marinara sauce

   In a saucepan, heat olive oil over medium heat. Add onion and garlic; sauté until translucent. Stir in crushed tomatoes, oregano, salt, and sugar. Simmer 15–20 minutes to meld flavors.

8. 8

   Remoulade preparation

   In a bowl, whisk together mayonnaise, Dijon mustard, lemon juice, capers, pickle relish, hot sauce, and parsley. Season with salt and pepper to taste. Refrigerate until service.

9. 9

   Finish and serve

   Arrange fried calamari on a platter with bowls of warm marinara and remoulade. Garnish with lemon wedges and extra parsley as desired.