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Seafood · Appetizer/Side

Fried Calamari

Chef Otto

Lightly breaded calamari fried until golden and crispy, finished with fresh lemon and warm marinara sauce.

Prep time
20 minutes
Cook time
5 minutes
Total time
25 minutes
Servings
4 servings
Chef Otto presenting Fried Calamari

Ingredients

  • 1 lb (450 g) calamari rings and tentacles, thawed and patted dry
  • 1 cup (125 g) all-purpose flour
  • ½ cup (60 g) cornstarch
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 large eggs
  • 2 tbsp (30 mL) milk
  • Vegetable oil, for frying
  • 1 lemon, cut into wedges
  • 2 tbsp (8 g) chopped fresh parsley

For Serving

  • 1 cup (240 mL) marinara sauce

Directions

  1. Pat the calamari completely dry with paper towels.
  2. In a shallow bowl, whisk together the flour, cornstarch, garlic powder, paprika, salt, and pepper.
  3. In a second bowl, whisk together the eggs and milk.
  4. Dip the calamari into the egg mixture, let the excess drip off, then coat thoroughly in the seasoned flour mixture, pressing gently so the coating adheres.
  5. Heat 2–3 inches (5–7.5 cm) of vegetable oil to 375°F (190°C).
  6. Fry the calamari in small batches for 2–3 minutes, until light golden brown and crispy.
  7. Transfer to a paper towel-lined plate and immediately sprinkle with the chopped parsley.
  8. Serve hot with lemon wedges and warm marinara sauce for dipping.