Crispy Calamari Recipe

Prepare calamari

If using whole cleaned calamari, pat dry thoroughly with paper towels. Slice tubes into 3/4-inch rings and reserve tentacles. Drying well is critical so the breading will adhere and oil won't spit.

Make dry mix

In a shallow bowl combine all-purpose flour, cornstarch, breadcrumbs (if using), semolina (if using), 1 1/2 tsp of the salt (from the 2 tsp listed), 1 tsp black pepper, garlic powder and paprika. Mix until evenly distributed.

Make wet dip

In another bowl whisk together the eggs and milk (or buttermilk) with the remaining 1/2 tsp salt. This will be the binder for the breading.

Bread the calamari

Working in batches of 6–8 pieces, dip the calamari first into the egg-milk mixture, letting excess drip off, then dredge thoroughly in the dry mix, pressing lightly to adhere. Place breaded pieces on a wire rack set over a baking sheet. Let rest 10 minutes to set the crust.

Heat oil

Pour vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (about 4–6 cups depending on vessel). Heat over medium-high until oil reaches 350–365°F (175–185°C). If you don’t have a thermometer, test with a small pinch of breading — it should sizzle and brown in about 45–60 seconds.

Fry calamari

Fry breaded calamari in small batches so oil temperature stays steady — about 1.5 to 2 minutes per batch, until golden brown and crisp. Avoid overcooking; calamari becomes rubbery if cooked too long. Use a slotted spoon or spider to transfer to a paper towel-lined baking sheet or wire rack to drain. Lightly season with a pinch of coarse sea salt while still hot.

Toss with cherry peppers

When all batches are fried, place hot calamari in a large bowl and add the sliced cherry peppers. Toss briefly to distribute peppers and a bit of their brine/heat through the calamari. Taste and adjust seasoning with flaky salt and chopped parsley.

Sauté aromatics

In a medium saucepan warm 2 tablespoons olive oil over medium heat. Add the finely chopped onion and a pinch of salt; cook until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Build the sauce

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, red chili flakes, hot chili sauce (if using), sugar, dried oregano, 3/4 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer.

Simmer

Reduce heat to low and simmer gently, uncovered, 12–15 minutes to meld flavors and thicken slightly. Taste and adjust salt or heat. If the sauce is too acidic, add a touch more sugar; if too thick, thin with up to 1–2 tablespoons water.

Finish

Stir in chopped basil or parsley off the heat. Keep warm until serving.

Arrange the tossed calamari and cherry peppers on a warmed serving platter. Spoon the spicy chili marinara into a small serving bowl or drizzle lightly around the calamari as desired.

Garnish with chopped fresh parsley, a light sprinkle of flaky sea salt, and lemon wedges. Serve immediately while hot and crisp.