Fried Calamari Recipe
Served traditionally with roasted garlic marinara
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Ingredients
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Calamari
Roasted Garlic Marinara
Finishing
Method
Roasted Garlic Marinara
- 1
Roast the garlic
Preheat oven to 400°F (200°C). Slice the top off the garlic head to expose cloves, drizzle with 1 tablespoon olive oil, wrap tightly in foil and roast 30–35 minutes until soft and caramelized. Let cool slightly, then squeeze roasted garlic cloves from skins into a small bowl and mash into a paste.
- 2
Cook the sauce
In a medium saucepan over medium heat, warm 1 tablespoon olive oil. Add the mashed roasted garlic and cook 30 seconds until fragrant. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, oregano, basil, sugar (if using), 2 tablespoons water, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Bring to a gentle simmer, reduce heat to low and simmer uncovered 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.
- 3
Finish
If desired, stir in chopped parsley. Keep warm until ready to serve. Sauce can be made up to 2 days ahead and refrigerated; reheat gently before serving.
Calamari
- 4
Prepare the squid
Pat the cleaned squid tubes and tentacles very dry with paper towels. Slice tubes into 1/2-inch rings. Drying well helps achieve a crisp crust.
- 5
Marinate briefly
Place squid in a bowl and pour 1 cup buttermilk over it. Toss to coat and let rest 15–20 minutes in the refrigerator. The buttermilk tenderizes slightly and helps the coating adhere.
- 6
Prepare dredging stations
Set up three shallow bowls or pans: one with 1/2 cup flour (for initial dredge), one with 1 cup flour mixed with 1/2 cup cornmeal, 1/4 cup semolina/breadcrumbs, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika and 1/4 teaspoon garlic powder; and a third with 1 large beaten egg (lightly whisked).
- 7
Dredge the squid
Drain squid from buttermilk, letting excess drip off. Toss squid in the 1/2 cup flour to coat, dip into beaten egg, then press into the seasoned flour/cornmeal mixture to coat thoroughly. Shake off excess. Work in batches to avoid crowding.
- 8
Heat oil
In a deep, heavy skillet or Dutch oven, pour enough oil to reach about 1 to 1-1/2 inches deep (approximately 2 cups). Heat over medium-high until oil reaches 350–360°F (175–180°C) on a thermometer. If you don't have a thermometer, test by dropping a pinch of the coating into the oil — it should sizzle and rise immediately.
- 9
Fry calamari
Carefully add a single layer of coated calamari rings and tentacles to the hot oil, avoiding overcrowding. Fry 1.5–2 minutes, turning once, until golden brown and crisp. Remove with a slotted spoon or spider to a wire rack set over a baking sheet or to paper towels. Immediately season with a light sprinkle of salt. Repeat with remaining calamari, letting oil return to temperature between batches.
- 10
Keep warm and serve
If making multiple batches, keep cooked calamari warm in a 200°F (95°C) oven on a wire rack for up to 10–15 minutes while you finish frying remaining batches. Before serving, sprinkle chopped parsley and optional grated Parmesan over the calamari. Serve immediately with warm roasted garlic marinara and lemon wedges.