Fried Calamari Recipe
Crunchy, delicious fried calamari served with homemade marinara sauce.
45m4Servings
Nutrition
842kcal
34gProtein
64gCarbs
52gFat
Ingredients
FRIED CALAMARI INGREDIENTS
Calamari
1.13 kg
All Purpose Flour
seasoned with salt and black pepper
2 cups
Peanut Oil
for frying
1 l
MARINARA SAUCE INGREDIENTS
Plum Tomatoes
peeled and chopped
6 pieces
Garlic Cloves
chopped
5 cloves
Shallot
chopped
1 piece
Basil Leaves
1 pinch
Italian Long Hot Pepper
Optionaloptional
0.5 piece
Olive Oil
2 oz
Salt and Black Pepper
to taste
Instructions
1Prepare Calamari and Tomatoes
15m
15mClean Calamari
Turn calamari inside out to remove the stringy, fatty layer. Rinse under cold water. Cut into 1/2 inch to 1 inch rings. Place in a strainer to drain excess water.
Prepare Tomatoes
Boil plum tomatoes for about 2 minutes until the skin peels. Remove from water and peel off all skin. Chop the tomatoes.
2Heat Oil for Frying
Heat Peanut Oil
Fill a deep skillet up to 1/2 of the way with peanut oil. Heat it over a medium flame.
3Make Marinara Sauce
30m
30mSauté Aromatics
Pour olive oil into a separate pot. Fry garlic and shallots over a medium/low flame for about 1-2 minutes.
Add Peppers and Tomatoes
Add the Italian long hot pepper (if using) and stir for about a minute. Add the chopped tomatoes and basil leaves.
Simmer Sauce
Add a pinch of salt and black pepper. Stir together and continue to simmer over a medium/low flame.
4Fry Calamari
Coat Calamari
Add two handfuls of calamari to the seasoned flour and mix until all pieces are coated.
Fry Calamari
Add the floured calamari into the hot peanut oil. Fry until golden, continuously stirring to prevent sticking. This should take a few minutes per batch.
Drain Calamari
Scoop out the fried calamari and place on a dish covered with paper towels to absorb excess oil.
Repeat Frying
Continue these steps to fry the remaining calamari in batches.
5Serve
Garnish and Serve
Once all calamari are fried, sprinkle with sea salt. Serve immediately with the marinara sauce for dipping.
Tips
Ensure the peanut oil is hot enough before adding the calamari to achieve a crispy texture.
Fry the calamari in small batches to avoid overcrowding the pan, which can lead to soggy calamari.
Don't overcook the calamari; they should be tender inside and golden brown outside.