Calamari E Gamberi Fritti Recipe

Dry and portion seafood

Pat the calamari rings and shrimp very dry with paper towels. Moisture prevents a crisp crust. If shrimp are large, butterfly slightly so they cook evenly. Place seafood in a single layer on a tray and sprinkle 1/2 tsp kosher salt over the calamari and 1/2 tsp over the shrimp; set aside while you prepare the breading.

Make dry mix

In a shallow bowl or rimmed plate, whisk together the all-purpose flour, cornmeal, cornstarch (or potato starch), breadcrumbs (if using), 1.5 tsp kosher salt, black pepper, garlic powder and paprika until evenly combined.

Make wet dip

In a separate shallow bowl, beat the eggs with the milk (or buttermilk) until homogeneous. This will hold the dry mix onto the seafood.

Coat the seafood

Working in batches to avoid crowding, dredge the calamari and shrimp first in the egg mixture, letting excess drip off, then transfer to the dry mix and press lightly so the coating adheres. Place coated pieces on a wire rack set over a baking sheet. Let rest 10 minutes — this helps the crust set for frying. Reserve remaining dry mix for subsequent batches.

Heat oil

Pour oil into a deep, heavy pot or Dutch oven to a depth of about 2-3 inches (do not overfill). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small piece of bread: it should brown in about 45–60 seconds.

Fry in batches

Carefully lower a single layer of coated calamari or shrimp into the hot oil using a slotted spoon or spider. Do not overcrowd the pot. Fry shrimp 1.5–2 minutes until golden and just cooked through; fry calamari rings 1.5–2.5 minutes until golden and crisp (calamari cooks quickly — overcooking makes it rubbery). Maintain oil temperature around 330–350°F by adjusting heat between batches.

Drain and season

Remove fried pieces with a slotted spoon and transfer to a wire rack or paper towel-lined tray. Immediately sprinkle lightly with a pinch of salt. Continue with remaining seafood. If making ahead, keep cooked batches in a warm (200°F/95°C) oven on a rack so they stay crisp while you finish frying.

Sauté aromatics

While the first batch fries, heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Simmer sauce

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, dried oregano, red pepper flakes, sugar (if using), and salt. Stir, bring to a gentle simmer, lower heat, and simmer uncovered 10–12 minutes to thicken slightly and let flavors meld. Taste and adjust salt, pepper, or sugar. Stir in the fresh basil at the end and remove from heat.

Keep warm

Keep the marinara warm on the lowest heat setting while finishing the frying, stirring occasionally so it doesn't stick.

Assemble

Arrange the fried calamari and shrimp on a large platter or individual plates. Spoon a generous serving of warm marinara into a small bowl for dipping or drizzle a little marinara alongside the seafood. Garnish with chopped fresh parsley and lemon wedges. Serve immediately so the seafood remains crisp.

Serving suggestion: Offer extra lemon wedges and a sprinkle of flaky sea salt. Fried seafood pairs well with a simple green salad, crusty bread, or fries.