Appetizer: Italy – Calamari Fritti (Fried Calamari)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 45 min

Ingredients

- 1 lb (450 g) cleaned calamari tubes, sliced into 1/2-inch (1.25 cm) rings
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) semolina (semola di grano duro)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/4 tsp (1 g) cayenne pepper (optional)
- 2 large eggs
- 1/4 cup (60 ml) milk
- About 4 cups (960 ml) vegetable oil for frying (or enough for 2 inches / 5 cm in a deep skillet)
- Lemon wedges, for serving
- 2 tbsp (8 g) chopped fresh flat-leaf parsley, for garnish
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (14 oz) can (400 g) crushed tomatoes
- 1 tsp (5 g) dried oregano
- 1/2 tsp (3 g) salt (for sauce)
- 1/4 tsp (0.5 g) black pepper (for sauce)
- 2 tbsp (8 g) chopped fresh basil (or 1 tsp dried basil)
- 1/2 tsp (2 g) sugar (optional, to balance acidity)

Instructions

1. Make the marinara: Heat 2 tbsp (30 ml) olive oil in a small saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
2. Add the minced garlic and cook 30–60 seconds until fragrant. Stir in the crushed tomatoes, 1 tsp (5 g) dried oregano, 1/2 tsp (3 g) salt, 1/4 tsp (0.5 g) pepper, and 1/2 tsp (2 g) sugar if using.
3. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 12–15 minutes until slightly thickened. Stir in 2 tbsp (8 g) chopped fresh basil, taste and adjust seasoning, then keep warm on the lowest heat.
4. Prepare the calamari: Rinse the sliced rings and pat very dry with paper towels — excess moisture prevents a crisp crust.
5. In a shallow bowl whisk the 2 large eggs with 1/4 cup (60 ml) milk. In a separate shallow dish combine 1 cup (120 g) all-purpose flour, 1/2 cup (60 g) semolina, 1 tsp (5 g) salt, 1/2 tsp (1.5 g) black pepper, and 1/4 tsp (1 g) cayenne if using.
6. Working in batches, dip the dried calamari rings first into the egg wash, letting excess drip off, then dredge thoroughly in the flour–semolina mixture, pressing lightly so the coating adheres. Shake off excess.
7. Heat oil in a heavy skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of coating into the oil — it should sizzle and rise to the surface.
8. Fry the calamari in batches, taking care not to overcrowd, until golden and crisp, about 1 to 1 1/2 minutes per batch. Do not overcook; squid turns rubbery if cooked too long.
9. Using a slotted spoon, transfer fried calamari to a paper-towel-lined tray and season immediately with a light sprinkle of salt. Keep warm in a low oven (200°F / 95°C) if needed while frying remaining batches.
10. To serve, arrange calamari on a platter, sprinkle with 2 tbsp (8 g) chopped fresh parsley, add lemon wedges, and serve with the warm marinara in a small bowl for dipping.