Calamari Fritti Recipe
Flash fried Pt. Judith Calamari served with lemon, aioli and marinara.
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Ingredients
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Calamari
Garlic Aioli
Marinara
Method
Calamari
- 1
Prepare calamari
If not already cleaned, rinse squid under cold water, remove quill and thin membrane, separate tentacles and slice the tubes into 1/2-inch rings. Pat thoroughly dry with paper towels. Dry calamari is essential for a crisp fry.
- 2
Marinate
Place dried calamari in a bowl and pour buttermilk over it. Stir to coat and let sit 10–15 minutes. The buttermilk tenderizes and helps the coating adhere.
- 3
Mix coating
In a shallow bowl or plate combine all-purpose flour, cornstarch, salt, black pepper and sweet paprika. Mix well to distribute seasoning.
- 4
Heat oil
Pour vegetable oil into a heavy-bottomed skillet or sauté pan to a depth of about 1 inch (or use a deep fryer). Heat over medium-high until oil registers 350°F (175°C) on a thermometer. If you don’t have a thermometer, test with a small pinch of flour — it should sizzle and brown quickly.
- 5
Dredge and fry
Working in a single layer and in small batches (to avoid cooling the oil), remove calamari from buttermilk, letting excess drip off, then toss in the flour mixture to coat evenly. Shake off excess flour and carefully add to hot oil. Fry 45–60 seconds per batch until golden and crisp — do not overcook or calamari will become rubbery. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Season immediately with a light sprinkle of salt.
- 6
Keep warm and serve
If frying multiple batches, keep cooked calamari in a warm (200°F/95°C) oven on a rack so they stay crisp while you finish. Serve hot with lemon wedges, aioli and marinara on the side.
Garlic Aioli
- 7
In a small bowl combine mayonnaise, grated garlic, lemon juice and olive oil. Whisk until smooth. Season with a pinch of salt and black pepper, taste and adjust lemon or salt as needed. Refrigerate until ready to serve (can be made up to 1 day ahead).
Marinara
- 8
In a small saucepan warm 1 teaspoon olive oil over medium heat. Add minced garlic and sauté 30 seconds until fragrant but not browned. Add crushed tomatoes, dried oregano, red pepper flakes (if using), salt and sugar. Bring to a gentle simmer, reduce heat to low and simmer 8–10 minutes to meld flavors and slightly thicken. Stir in torn basil off the heat. Taste and adjust seasoning. Keep warm until serving.