Description
This Easy Fried Calamari with Spicy Marinara is a quick and delicious appetizer featuring tender calamari rings fried to crispy golden perfection and tossed in a flavorful Parmesan and chili flake mixture. Served alongside a homemade spicy marinara sauce simmered with garlic, tomatoes, and herbs, this dish is perfect for sharing and elevates any meal with its bold flavors and satisfying crunch.
Ingredients
Scale
Calamari and Coating
- ½ cup 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
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
Frying Oil
- 3 cups canola oil
Instructions
- Marinate the Calamari: Place the sliced calamari tubes into the milk and let them soak while you prepare the marinara sauce. This will tenderize the calamari and help the coating stick better.
- Prepare the Marinara Sauce: Heat the olive oil in a skillet over medium heat. Add the minced garlic and fry for 2-3 minutes until slightly golden and fragrant. Then stir in the crushed tomatoes, dried parsley, red chili flakes, kosher salt, dried basil, dried oregano, black pepper, and granulated sugar. Cover the pan and let the sauce simmer for 15 minutes to develop rich flavors.
- Heat the Frying Oil: In a deep frying pan, heat the canola oil over medium-high heat until hot enough for frying, about 350°F (175°C). You can test by dropping a bit of flour in; it should sizzle immediately.
- Prepare the Coating Mixture: In a shallow bowl, combine the all-purpose flour, kosher salt, and black pepper. In a separate small bowl, mix the grated Parmesan cheese, chopped fresh parsley, and red chili flakes for tossing the fried calamari.
- Coat the Calamari: Remove the calamari from the milk without drying them off—this helps the flour stick. Toss the calamari rings in the seasoned flour mixture until fully coated.
- Fry the Calamari: Fry the coated calamari rings in batches in the hot canola oil for 3-4 minutes until they are golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature. Once fried, drain the calamari on paper towels to remove excess oil.
- Toss and Serve: Transfer the fried calamari to the Parmesan, parsley, and chili flake mixture and toss to coat evenly. Serve immediately with the spicy marinara sauce on the side for dipping.
Notes
- Do not overcook the calamari, as it can become rubbery; frying for 3-4 minutes is sufficient.
- If you prefer a less spicy version, reduce or omit the red chili flakes in both the coating and marinara sauce.
- Ensure the oil is hot enough before frying to achieve a crisp, non-greasy coating.
- For gluten-free option, substitute all-purpose flour with cornstarch or a gluten-free flour blend.
- The marinara sauce can be made ahead of time and reheated just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 110 mg
