Description
Crispy, golden fried calamari rings served with a zesty and spicy marinara sauce. This easy recipe marinates the calamari in milk, coats them in a seasoned flour mixture, and fries them to perfection before tossing with a flavorful parmesan and chili flake blend. The homemade spicy marinara complements the calamari beautifully, making it a perfect appetizer or snack for any occasion.
Ingredients
Scale
Calamari
- 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 Calamari: Place the sliced calamari tubes into a bowl and pour the milk over them. Allow them to marinate while you prepare the sauce, which helps tenderize the calamari.
- Prepare Spicy Marinara Sauce: Heat the olive oil in a saucepan over medium heat. Sauté the minced garlic for 2-3 minutes until slightly golden and aromatic. 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, and let the sauce simmer gently for 15 minutes to develop flavors.
- Heat Oil for Frying: In a deep frying pan or skillet, heat 3 cups of canola oil over medium-high heat. The oil should reach about 350°F for optimal frying but watch carefully to avoid smoking.
- Prepare Flour Coating: In a shallow bowl, combine the all-purpose flour with kosher salt and black pepper. Remove the calamari from the milk, shaking off excess but do not dry completely. Toss the calamari rings in the seasoned flour until well coated.
- Fry Calamari: Working in batches to avoid overcrowding, carefully add the coated calamari rings to the hot oil. Fry for 3-4 minutes until golden brown and crispy, turning as needed for even cooking. Remove and drain on a paper towel-lined plate to absorb excess oil.
- Finish and Serve: In a bowl, mix the grated parmesan cheese, chopped fresh parsley, and red chili flakes. While the calamari is still warm, toss it gently in this parmesan mixture to coat evenly. Serve the crispy calamari immediately alongside the spicy marinara sauce for dipping.
Notes
- Marinating calamari in milk helps tenderize it and reduce any strong ocean flavor.
- Ensure the oil is at the correct temperature to keep the calamari crispy and prevent greasiness.
- Fry in small batches to maintain oil temperature and even cooking.
- You can substitute canola oil with vegetable or peanut oil for frying.
- For a spicier kick, increase the amount of red chili flakes in the marinara and the parmesan mixture.
- Make the marinara sauce ahead and refrigerate; just reheat before serving.
- Serve immediately for best texture as calamari can become chewy if left to sit.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 220 mg
