Fried Calamari Recipe
served with tomato sauce and lemon wedges
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
Tomato Sauce
Garnish
Method
Preparing the Calamari
- 1
Clean the Calamari
Rinse the fresh calamari under cold water. Remove the head, tentacles, and innards. Cut the body into rings about 1/2 inch thick.
- 2
Prepare the Coating
In a large bowl, mix together the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder until well combined.
Frying the Calamari
- 3
Heat the Oil
In a deep skillet or frying pan, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat the Calamari
Dredge the calamari rings in the flour mixture, ensuring they are well coated. Shake off any excess flour.
- 5
Fry the Calamari
Carefully add the coated calamari to the hot oil in batches. Fry for about 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.
Making the Tomato Sauce
- 6
Cook the Sauce
In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 7
Combine Ingredients
Add the canned crushed tomatoes, oregano, salt, black pepper, and sugar. Stir well and let it simmer for about 10 minutes.
Serving
- 8
Plate the Dish
Serve the fried calamari hot, accompanied by the tomato sauce for dipping and lemon wedges on the side.
