Fried Calamari Recipe
Crispy calamari, marinara sauce.
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Ingredients
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Calamari
Marinara Sauce
Method
Marinara Sauce
- 1
- 2
Build sauce
Stir in 1 tbs tomato paste and cook for 1 minute. Add the 14 oz crushed tomatoes, 1 tsp dried oregano, 1/2 tsp sugar (if using), 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.
- 3
Simmer
Bring the sauce to a gentle simmer, reduce heat to low, and simmer uncovered for 12–15 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust seasoning if necessary.
- 4
Finish
Stir in 1 tbs chopped fresh basil or parsley just before serving. Keep the sauce warm while preparing the calamari.
Calamari
- 5
Prepare squid
If not already cleaned, rinse the squid under cold water. Separate tubes from tentacles. Remove skin from tubes if desired, remove cartilage, and slice tubes into 1/2-inch rings. Pat all pieces very dry with paper towels—dryness is essential for a crisp crust.
- 6
Heat oil
Pour about 3–4 cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 1.5–2 inches. 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 60 seconds.
- 7
Set up dredging stations
In a shallow bowl or plate, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup fine cornmeal (if using), 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. In a second bowl, whisk 2 eggs with 1/4 cup milk to make an egg wash.
- 8
Dredge calamari
Working in batches to avoid overcrowding, dip a handful of squid rings and tentacles into the egg wash, letting excess drip off, then toss to coat in the flour mixture. Shake off excess flour so coating is even but not clumpy.
- 9
Fry
Carefully lower a single layer of coated squid into the hot oil using tongs. Fry for 1 to 1 1/2 minutes, flipping if necessary, until golden brown and crisp. Avoid overcooking—calamari should be just cooked through. Remove with a slotted spoon or spider to a wire rack set over a baking sheet or paper towels to drain. Sprinkle lightly with a pinch of salt while hot.
- 10
Repeat
Repeat dredging and frying in batches until all squid is cooked. Maintain oil temperature between 340–360°F (170–180°C); let oil return to temp between batches. If oil darkens or smokes, reduce heat and/or refresh oil.
- 11
Serve
Transfer fried calamari to a serving platter. Serve immediately with warm marinara sauce for dipping and lemon wedges on the side. Garnish with additional chopped parsley if desired.