Crispy Calamari Recipe
Served with a side of marinara sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Calamari
Marinara Sauce
Method
Preparing the Calamari
- 1
Clean the Calamari
Rinse the calamari under cold water and pat dry with paper towels. Cut the bodies into rings and leave the tentacles whole if they are small.
- 2
Prepare the Breading
In a bowl, mix the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder.
- 3
Make the Batter
In another bowl, combine the flour mixture with ice water to create a batter. It should be thick enough to coat the calamari.
- 4
Heat the Oil
In a deep pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Coat the Calamari
Dip the calamari rings and tentacles into the batter, making sure they are evenly coated.
- 6
Fry the Calamari
Carefully place the coated calamari into the hot oil in batches and fry for about 2-3 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Making the Marinara Sauce
- 7
- 8
Add Tomatoes and Seasonings
Add the canned crushed tomatoes, oregano, salt, black pepper, and red pepper flakes. Stir to combine.
- 9
Simmer the Sauce
Reduce the heat to low and let the sauce simmer for about 15-20 minutes, stirring occasionally.
- 10
Finish with Basil
Stir in the chopped fresh basil and remove from heat. Adjust seasoning to taste.
