Description
Crispy and flavorful Easy Fried Calamari served with a spicy homemade marinara sauce. This quick appetizer features tender calamari rings marinated in milk, coated in seasoned flour, fried to golden perfection, and tossed with a zesty parmesan and chili flake mixture, perfect for dipping in a rich and mildly spicy tomato sauce.
Ingredients
Scale
Calamari
- ½ cup milk
- ½ pound calamari tubes, sliced into rings
- 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 Calamari: Place the sliced calamari tubes into the milk and let them soak while you prepare the sauce. This tenderizes the calamari and helps the flour adhere better.
- Prepare Marinara Sauce: Heat olive oil in a pan over medium heat, then sauté the minced garlic for 2-3 minutes until slightly golden and fragrant. Add the crushed tomatoes, dried parsley, red chili flakes, kosher salt, dried basil, dried oregano, black pepper, and granulated sugar. Stir well, cover, and let simmer on low heat for 15 minutes to develop the flavors.
- Heat Oil for Frying: In a deep frying pan, pour canola oil and heat it over medium-high heat until it reaches a temperature suitable for frying (about 350°F or until a small piece of flour sizzles immediately).
- Prepare Coating Mixture: In a shallow bowl, combine the all-purpose flour with kosher salt and black pepper. In a separate small bowl, mix the grated parmesan cheese, chopped fresh parsley, and red chili flakes for tossing later.
- Coat Calamari: Remove the calamari from the milk without drying it off. Toss the rings in the seasoned flour mixture, ensuring they are well coated with some milk still clinging for crispiness.
- Fry Calamari: Fry the coated calamari rings in batches in the hot canola oil for 3-4 minutes until they turn golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature. Transfer the fried calamari onto a paper towel-lined plate to drain excess oil.
- Toss Calamari with Cheese Mixture: Once all calamari is fried, toss them immediately in the parmesan, parsley, and red chili flake mixture to coat evenly with flavor.
- Serve: Plate the fried calamari and serve hot alongside the spicy marinara sauce as a delicious dipping accompaniment.
Notes
- Ensure the oil is hot enough before frying to get a crispy texture without greasy calamari.
- Do not dry the calamari after marinating in milk; the milk helps the flour stick and adds tenderness.
- For extra crispiness, double dredge the calamari by dipping again in milk and flour.
- Use fresh parsley for garnish and added freshness in the cheese mixture.
- Adjust red chili flakes in the marinara or topping to control spiciness.
- Canola oil is preferred for frying due to its high smoke point and neutral flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 530 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 35 g
- Saturated Fat: 8 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 180 mg
