Description
This easy fried calamari recipe features tender calamari rings marinated in milk, lightly coated in a seasoned flour mixture, and fried to golden perfection. Served with a spicy marinara sauce made from crushed tomatoes, garlic, and aromatic herbs, this appetizer is a flavorful and crispy treat perfect for sharing.
Ingredients
Scale
Calamari and Coating
- ½ pound calamari tubes (sliced into rings)
- 1 cup milk
- 1 cup all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ¼ cup grated parmesan cheese
- ⅛ cup fresh parsley (chopped)
- 1 teaspoon red chili flakes
- 3 cups canola oil
Spicy Marinara Sauce
- 1 clove garlic (minced)
- 1 14.5 ounce can crushed tomatoes
- ½ teaspoon dried parsley
- ½ teaspoon red chili flakes
- ¼ teaspoon kosher salt
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon black pepper
- ⅛ teaspoon granulated sugar
- ½ tablespoon olive oil
Instructions
- Marinate the Calamari: Place the sliced calamari tubes into a bowl with the milk, ensuring they are fully submerged. Let them marinate while you prepare the sauce.
- Prepare the Marinara Sauce: In a saucepan, heat the olive oil over medium heat. Add the minced garlic and fry for 2 to 3 minutes until slightly golden and fragrant. Stir in the crushed tomatoes, dried parsley, red chili flakes, kosher salt, dried basil, dried oregano, black pepper, and granulated sugar. Cover and let the sauce simmer gently for 15 minutes, stirring occasionally.
- Heat the Oil for Frying: In a deep frying pan or skillet, heat the canola oil over medium-high heat until hot enough for frying (about 350°F or until a small bit of flour sizzles immediately).
- Prepare Coating Mixture: In a small bowl, combine the grated parmesan cheese, chopped fresh parsley, and red chili flakes; set aside. In a shallow dish, mix the all-purpose flour with kosher salt and black pepper.
- Coat the Calamari: Remove the calamari rings from the milk, allowing excess milk to drip off but do not dry them completely. Toss the calamari in the seasoned flour mixture until evenly coated.
- Fry the Calamari: Fry the coated calamari in the hot canola oil in batches to avoid overcrowding. Cook each batch for 3 to 4 minutes or until golden brown and crispy. Use a slotted spoon to remove and drain on paper towels to absorb excess oil.
- Toss with Parmesan Mixture and Serve: While still warm, toss the fried calamari in the parmesan, parsley, and red chili flakes mixture. Serve immediately alongside the spicy marinara sauce for dipping.
Notes
- Do not overcook the calamari; frying them for 3 to 4 minutes keeps them tender and crispy.
- You can substitute canola oil with vegetable or peanut oil for frying.
- For extra flavor, add lemon wedges on the side to squeeze over the calamari before serving.
- If you prefer less heat, reduce the amount of red chili flakes in the parmesan mixture and marinara sauce.
- Ensure the oil is at the correct temperature before frying to avoid soggy calamari rings.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 150 mg
