Description
This Easy Fried Calamari recipe features tender calamari rings marinated in milk, coated in a seasoned flour mixture, and fried to golden crispness. Served with a spicy homemade marinara sauce, this dish is perfect as an appetizer or light main course that combines crispy texture with flavorful heat.
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 parmesan cheese, grated
- 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 calamari tubes into the milk and let them soak to tenderize and prepare them for frying.
- Prepare the Spicy Marinara: Heat the olive oil in a pan over medium heat. Add the minced garlic and fry for 2-3 minutes until slightly golden. Add the crushed tomatoes along with dried parsley, red chili flakes, kosher salt, dried basil, dried oregano, black pepper, and granulated sugar. Stir well, cover the pan, and simmer the sauce for 15 minutes while you prepare the calamari.
- Heat the Oil: In a deep frying pan, heat the canola oil over medium-high heat until hot enough for frying.
- Prepare the Coating Mixture: In a shallow bowl, combine the flour, kosher salt, and black pepper.
- Coat the Calamari: Remove the calamari from the milk without drying them off. Toss the rings in the seasoned flour mixture until thoroughly coated.
- Fry the Calamari: Fry the calamari in batches in the hot canola oil for 3-4 minutes or until golden brown and crispy. Drain each batch on paper towels to remove excess oil.
- Finish with Cheese and Herbs: In a small bowl, mix together the grated parmesan cheese, chopped fresh parsley, and red chili flakes. Toss the fried calamari in this mixture to coat evenly.
- Serve: Serve the fried calamari immediately with the spicy marinara sauce on the side for dipping.
Notes
- Marinating the calamari in milk helps tenderize it and reduces any fishy smell.
- Do not dry the calamari after soaking in milk; the moisture helps the flour coating stick better.
- Use a deep frying pan or pot with enough oil to submerge the calamari partially for even frying.
- Maintain the oil temperature around medium-high to ensure a crispy exterior without burning.
- You can adjust the amount of red chili flakes in the marinara and coating to control the spiciness.
- Parmesan cheese adds a savory and slightly nutty flavor, but it can be omitted for a dairy-free version.
- Serve immediately to enjoy the calamari at its crispiest.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 180 mg
