Calamari Recipe
Hand-breaded, lightly fried calamari served with house-made marinara and lemon aioli.
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Ingredients
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Calamari Preparation
House-Made Marinara Sauce
Lemon Aioli
Garnish
Method
Calamari Preparation
- 1
Clean and prepare calamari
Rinse the calamari under cold water. Slice the tubes into 1/2-inch rings and keep the tentacles whole. Pat dry thoroughly with paper towels.
- 2
Prepare dredge and egg wash
In a shallow bowl, whisk together the eggs and buttermilk. In a separate bowl, mix flour, cornstarch, salt, black pepper, and paprika.
- 3
Bread the calamari
Dip each piece of calamari into the egg mixture, then dredge in the flour mixture, shaking off excess. Place on a tray until all pieces are coated.
- 4
Fry the calamari
Heat vegetable oil in a deep pot or fryer to 375°F (190°C). Fry calamari in batches for 2–3 minutes or until golden and crisp. Do not overcrowd. Remove with a slotted spoon and drain on paper towels.
House-Made Marinara Sauce
- 5
- 6
Simmer the sauce
Add crushed tomatoes, oregano, salt, sugar, black pepper, and fresh basil. Stir and bring to a simmer. Reduce heat and let simmer for 15 minutes, stirring occasionally.
Lemon Aioli
- 7
Prepare the aioli
In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, lemon zest, salt, and black pepper until smooth. Refrigerate until ready to serve.
To Serve
- 8
Plate and garnish
Arrange fried calamari on a serving platter. Sprinkle with chopped parsley. Serve with lemon wedges, house-made marinara, and lemon aioli on the side.