Crispy Fried Calamari Marinara (Print)
Golden fried calamari rings with a zesty homemade marinara dip and fresh herbs for an Italian-American touch.
# What You Need:
→ Calamari
01 - 1.1 lbs fresh calamari, cleaned and cut into 1/2-inch rings
02 - 1 cup whole milk
03 - 1 tsp salt
→ Breading
04 - 1 cup all-purpose flour
05 - 1/2 cup fine cornmeal (optional)
06 - 1/2 tsp black pepper
07 - 1/2 tsp paprika
08 - 1/4 tsp cayenne pepper (optional)
→ Frying
09 - Vegetable oil, for deep-frying
→ Marinara Sauce
10 - 1 tbsp olive oil
11 - 2 cloves garlic, minced
12 - 14 oz canned crushed tomatoes
13 - 1/2 tsp dried oregano
14 - 1/4 tsp red pepper flakes (optional)
15 - 1/2 tsp sugar
16 - Salt and pepper, to taste
17 - 1 tbsp fresh basil, chopped (optional)
→ Garnish
18 - Lemon wedges
19 - Fresh parsley, chopped
# How to Make:
01 - Place calamari rings in a bowl, cover with milk and 1 tsp salt. Soak for 10 minutes to tenderize.
02 - In a shallow dish, combine flour, cornmeal (if using), black pepper, paprika, and cayenne pepper.
03 - Heat vegetable oil in a deep pot or large skillet to 350°F.
04 - In a small saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Stir in crushed tomatoes, oregano, red pepper flakes, sugar, salt, and pepper. Simmer for 10 to 15 minutes, stirring occasionally. Add fresh basil if desired.
05 - Drain calamari and pat dry with paper towels. Dredge rings in the flour mixture, coating evenly and shaking off excess.
06 - Fry calamari in batches for 1 to 2 minutes until golden and crispy. Avoid overcrowding the pan. Remove with a slotted spoon and drain on paper towels.
07 - Serve calamari immediately with warm marinara sauce, lemon wedges, and chopped parsley.
# Expert Advice:
01 -
- This calamari turns out crispy and tender every time, like a well-kept secret between us friends
- The homemade marinara sauce adds a fresh zesty twist that makes it feel extra special
02 -
- Drying the calamari rings well after soaking is crucial to get that crisp coating
- Double-dipping the rings in milk and breading raised the crunch factor to a whole new level the first time I tried it
03 -
- Maintain oil temperature to prevent soggy calamari and uneven cooking
- The secret to crispiness lies in the flour-cornmeal breading and drying each ring thoroughly before frying