Description
This Easy Fried Calamari with Spicy Marinara recipe features tender calamari rings marinated in milk, coated in a seasoned flour mixture, and fried to golden perfection. Served with a homemade spicy marinara sauce made with garlic, crushed tomatoes, and a blend of herbs and chili flakes, this dish is a delightful appetizer or light main course packed with flavor and crisp texture.
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 (for frying)
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 of milk to marinate, allowing them to tenderize while you prepare the sauce.
- Prepare the Marinara Sauce: In a saucepan, heat olive oil over medium heat. Add the minced garlic and sauté for 2-3 minutes until slightly golden and fragrant. Add the crushed tomatoes along with dried parsley, red chili flakes, kosher salt, dried basil, dried oregano, black pepper, and granulated sugar. Stir well, then cover and let the sauce simmer gently for 15 minutes while you prepare the calamari.
- 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 / 175°C if using a thermometer).
- Prepare the Coating: In a shallow bowl, combine all purpose flour with kosher salt and black pepper. In a separate small bowl, mix grated Parmesan cheese, chopped fresh parsley, and red chili flakes; set aside.
- Coat the Calamari: Remove the calamari tubes from the milk without drying them. Toss them directly into the seasoned flour, coating each ring evenly with the mixture.
- Fry the Calamari: Working in batches to avoid overcrowding, carefully place the coated calamari rings into the hot canola oil. Fry for approximately 3-4 minutes or until they turn golden brown and crispy. Use a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil.
- Finish and Serve: Once all the calamari has been fried, immediately toss the hot calamari rings in the Parmesan, parsley, and chili flake mixture to coat evenly. Serve the fried calamari hot with the spicy marinara sauce on the side for dipping.
Notes
- For a crispier texture, you can double-dip the calamari rings by dipping back into the milk and flour again before frying.
- You can substitute canola oil with vegetable or peanut oil for frying.
- If you prefer less spice, reduce the amount of red chili flakes in the coating and marinara sauce.
- To keep fried calamari crispy while frying in batches, place cooked rings on a wire rack instead of paper towels.
- Use fresh calamari for the best texture and flavor; frozen can work but thaw completely before marinating.
- The marinara sauce can be made ahead and reheated just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 510 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 180 mg
