Fried Calamari Recipe

Make the sauce

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes, dried oregano, red pepper flakes (if using), sugar, salt and pepper. Bring to a gentle simmer, then reduce heat to low and simmer uncovered 12–15 minutes, stirring occasionally, until slightly thickened.

Taste and adjust seasoning. Stir in chopped fresh basil or parsley off the heat. Keep warm at the lowest simmer or cover and set aside while you fry the calamari.

Prepare calamari

Pat calamari rings and tentacles very dry with paper towels. Excess surface moisture will make the coating soggy and cause oil to spit.

Set up a breading station: In a shallow bowl whisk eggs with the milk or buttermilk until combined. In a second shallow bowl whisk together flour, cornmeal (if using), cornstarch, kosher salt, black pepper and garlic powder.

Working in batches of a few handfuls to avoid overcrowding, dredge the dry calamari pieces first in the flour mixture, shaking off excess, then dip into the egg mixture, letting excess drip off, and finally return to the flour mixture for a second light coating. Place coated pieces on a tray and rest 5 minutes—this helps the coating adhere.

Pour oil into a heavy-bottomed Dutch oven or deep skillet to a depth of about 2 inches. Heat over medium-high to 360°F (182°C). If you don't have a thermometer, test by dropping a small pinch of flour into the oil; it should sizzle and float steadily.

Fry the calamari in small batches (to maintain oil temperature) 1 to 1½ minutes per batch, stirring gently so pieces don't stick, until golden brown and crisp. Avoid overcooking—calamari cooks quickly and will become rubbery if left too long.

Using a slotted spoon or spider, remove fried calamari to a wire rack set over a baking sheet or to paper towels to drain briefly. Immediately season with a light sprinkle of salt. Repeat with remaining calamari, keeping finished batches in a warm oven (200°F/95°C) if desired.

Serve the fried calamari hot with the warm tomato sauce for dipping, lemon wedges on the side, and a garnish of chopped parsley if you like.