Calamari Fritti Recipe

Prepare and season

Rinse the calamari under cold water and pat very dry with paper towels. If using whole tubes, slice into 1/2-inch rings and reserve tentacles. Season lightly with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper and set aside in the refrigerator while you prepare the batter and other components.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour (or GF blend), 1/2 cup cornstarch and 1/2 tsp baking powder. Gradually whisk in 1 cup cold sparkling water until just combined; batter should be slightly loose and bubbly — do not overmix. Keep the batter chilled in the refrigerator until ready to fry (this helps with a crisp crust).

Heat oil

Pour vegetable oil into a deep saucepan or fryer to a depth of about 2–3 inches (about 1 L total). Heat to 350–365°F (175–185°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and float immediately without browning too fast.

Fry calamari

Working in small batches to avoid crowding, dredge seasoned calamari lightly in a few tablespoons of flour (reserved from the 1 cup) to remove excess moisture, then dip into the chilled batter letting excess drip off. Carefully lower into hot oil and fry 1 to 1 1/2 minutes until pale golden and the rings puff. Use a slotted spoon to transfer to a paper towel-lined tray; keep warm on a baking sheet in a 200°F (95°C) oven if frying multiple batches. Repeat until all calamari is cooked.

Finish

After frying all batches, briefly return calamari to the hot oil for 15–20 seconds to crisp, if needed. Drain on paper towels, season immediately with a light sprinkle of salt, and serve with lemon wedges.

Blanch the green beans in salted boiling water for 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking and keep crisp. Drain and pat dry.

In a small skillet, heat 1 tablespoon extra-virgin olive oil over medium heat. Add 1 minced garlic clove and sauté briefly (about 30 seconds) until fragrant but not browned. Add the blanched green beans and 1/2 cup halved, seeded pickled cherry peppers. Toss to warm through about 1–2 minutes. Season with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and keep warm.

In a small bowl combine 1/2 cup mayonnaise, 1 grated garlic clove, 1 tsp fresh lemon juice, 1 tsp extra-virgin olive oil, 1/4 tsp sea salt and 1/8 tsp black pepper. Whisk until smooth and taste — adjust lemon or salt to preference. Chill until ready to serve. (For a lighter aioli, substitute half the mayonnaise with Greek yogurt.)

Warm 1 cup prepared marinara sauce in a small saucepan over low heat with 1 tsp extra-virgin olive oil for 3–4 minutes. Stir in 1 tablespoon chopped fresh basil just before serving.