Jul 14 2026
Restaurants›Trattoria Polipo›Fried Calamari Recipe

Fried Calamari Recipe

Inspired by Trattoria Polipo
Time1h
Serves4

Battered and Fried Calamari, Marinara, Pickled Red Onion, Arugula, Cherry tomatoes, and Calabrian Chili Aioli

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Ingredients

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Fried Calamari

Marinara Sauce

Pickled Red Onion

Calabrian Chili Aioli

Garnish

Method

Fried Calamari Preparation

  1. 1

    Prepare the Calamari

    Clean and cut the calamari tubes into rings and leave the tentacles whole. Pat them dry with paper towels.

  2. 2

    Make the Battering Mixture

    In a large bowl, mix together the all-purpose flour, cornstarch, salt, black pepper, and garlic powder.

  3. 3

    Dip in Buttermilk

    Pour the buttermilk into a separate bowl. Dip the calamari first in the buttermilk, then dredge in the flour mixture until well coated.

  4. 4

    Fry the Calamari

    In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Fry the calamari in batches for 2-3 minutes or until golden brown. Remove and drain on paper towels.

Marinara Sauce Preparation

  1. 5

    Sauté Garlic

    In a saucepan, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

  2. 6

    Add Tomatoes and Seasonings

    Stir in the crushed tomatoes, oregano, salt, and black pepper. Bring to a simmer and cook for 15-20 minutes. Stir in chopped basil just before serving.

Pickled Red Onion Preparation

  1. 7

    Make the Pickling Solution

    In a small pot, combine white vinegar, water, sugar, and salt. Bring to a boil to dissolve the sugar and salt.

  2. 8

    Pickle the Onions

    Place the thinly sliced red onion in a jar and pour the hot pickling solution over the onions. Allow to cool, then refrigerate for at least 30 minutes.

Calabrian Chili Aioli Preparation

  1. 9

    Mix the Aioli

    In a bowl, combine mayonnaise, Calabrian chili paste, lemon juice, minced garlic, and salt to taste. Whisk until smooth.

Assembly

  1. 10

    Plate the Dish

    On a large plate, create a bed of arugula. Top with fried calamari, pickled red onions, and halved cherry tomatoes. Serve with marinara sauce and a side of Calabrian chili aioli.

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