Crispy, golden-brown calamari rings paired with zesty marinara sauce is a restaurant favorite that you can easily make at home. I’ll guide you through creating this classic appetizer with restaurant-quality results, focusing on achieving that perfect crunch while keeping the squid tender.
Ingredients:
- Main Ingredients:
- 1 pound squid, cleaned and sliced into ½-inch rings
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 large eggs, beaten
- 1 cup whole milk
- Vegetable oil for frying
- For the Marinara Sauce:
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ½ teaspoon red pepper flakes (optional)
- Optional Garnishes:
- Fresh parsley, chopped
- Lemon wedges
- Pro Tips:
- If using frozen squid, thaw completely and pat dry thoroughly
- For dairy-free version, substitute milk with club soda
- Allergy warning: Contains seafood, eggs, and wheat
Step-by-Step Instructions:
- Prepare the Squid:
- Pat the squid rings completely dry with paper towels
- Remove any remaining membrane or cartilage
- Keep tentacles whole for variety in texture
- Set Up Dredging Station:
- Bowl 1: Mix flour, salt, pepper, and garlic powder
- Bowl 2: Whisk eggs and milk together
- Line a baking sheet with paper towels
- Heat Oil:
- Fill heavy-bottomed pot with 3 inches of oil
- Heat to 350°F (use thermometer)
- Pro tip: Maintain temperature between batches
- Coat Calamari:
- Dredge rings in flour mixture
- Dip in egg mixture
- Return to flour mixture
- Shake off excess coating
- Fry in Batches:
- Cook 2-3 minutes until golden brown
- Don’t overcrowd the pot
- Remove when coating is crispy and light golden
Key Details:
🕒 Total Time: 45 mins (Prep: 25 mins | Cook: 20 mins)
🍽️ Servings: 4-6 people
🔥 Calories: ~320 per serving
⚙️ Equipment: Deep heavy-bottomed pot, thermometer, spider strainer or slotted spoon, paper towels
Pro Tips & Variations:
- Double-coat for extra crispiness
- Never overcook – calamari becomes tough quickly
- Season immediately after frying
- Consider adding cornstarch to flour for extra crunch
Storage Instructions:
- Best served immediately
- Store leftovers in airtight container for up to 2 days
- Reheat in 375°F oven for 5-7 minutes
Frequently Asked Questions:
Q: Why did my calamari become rubbery?
A: This usually happens from overcooking. Stick to 2-3 minutes maximum frying time.
Q: Can I use pre-made marinara sauce?
A: Yes, quality store-bought marinara works well.
Q: How do I know when the oil is ready without a thermometer?
A: Drop a small piece of bread in the oil – it should turn golden brown in 60 seconds.
Fried Calamari with Marinara Sauce
Ingredients
- 1 pound squid cleaned and sliced into ½-inch rings
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 large eggs beaten
- 1 cup whole milk
- Vegetable oil for frying
- 2 cups marinara sauce
- 2 cloves garlic minced
- 1 tablespoon olive oil
- ½ teaspoon red pepper flakes optional
- Fresh parsley chopped
- Lemon wedges
Instructions
- Pat the squid rings completely dry with paper towels. Remove any remaining membrane or cartilage. Keep tentacles whole for variety in texture.
- Mix flour, salt, pepper, and garlic powder in one bowl. Whisk eggs and milk together in another bowl. Line a baking sheet with paper towels.
- Fill heavy-bottomed pot with 3 inches of oil. Heat to 350°F (use thermometer).
- Dredge rings in flour mixture, dip in egg mixture, return to flour mixture, and shake off excess coating.
- Cook 2-3 minutes until golden brown. Don't overcrowd the pot. Remove when coating is crispy and light golden.
