📝 About This Recipe
Transport your senses to the sun-drenched coast of Italy with this quintessential seaside classic. Our Calamari Fritti features tender rings of fresh squid enveloped in a whisper-thin, shatteringly crisp coating of seasoned flour and semolina. Served with a fiery tomato dipping sauce and a bright lemon-parsley finish, it is the ultimate balance of ocean-fresh sweetness and savory crunch.
🥗 Ingredients
The Squid
- 1.5 pounds Fresh Squid (cleaned, bodies cut into 1/2 inch rings, tentacles kept whole)
- 1 cup Whole Milk (for tenderizing)
The Dredge
- 1 cup All-Purpose Flour
- 1/2 cup Fine Semolina Flour (adds essential crunch)
- 1/4 cup Cornstarch (for lightness)
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Dried Oregano (crushed between palms)
- 1.5 teaspoons Fine Sea Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
The Arrabbiata Dip
- 1 cup Marinara Sauce (high quality store-bought or homemade)
- 1 teaspoon Red Chili Flakes (adjust to heat preference)
- 1 clove Garlic (grated into the sauce)
Frying & Garnish
- 1 quart Grapeseed or Peanut Oil (for deep frying)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 large Lemon (cut into wedges)
- 1 tablespoon Lemon Zest (freshly grated)
👨🍳 Instructions
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1
Place the cleaned squid rings and tentacles in a medium bowl and cover with the milk. Let soak in the refrigerator for at least 20 minutes; the lactic acid helps tenderize the protein.
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2
In a small saucepan, combine the marinara sauce, chili flakes, and grated garlic. Simmer over low heat for 10 minutes, then set aside to keep warm.
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3
In a large, shallow bowl or a heavy-duty zip-top bag, whisk together the all-purpose flour, semolina, cornstarch, paprika, oregano, salt, and pepper until perfectly blended.
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4
Fill a heavy-bottomed pot or Dutch oven with at least 3 inches of oil. Heat over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer.
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5
Drain the squid from the milk bath using a colander. Do not rinse them; the residual milk helps the flour adhere.
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6
Working in three batches to avoid overcrowding, toss a portion of the squid into the flour mixture. Coat thoroughly, ensuring the centers of the rings are floured.
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7
Place the coated squid in a wire-mesh strainer and shake vigorously to remove all excess flour. This is the secret to a thin, non-greasy crust.
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8
Carefully lower the first batch of squid into the hot oil. Use a slotted spoon to gently separate any rings that stick together.
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9
Fry for only 90 seconds to 2 minutes. The calamari should be a pale golden-blonde; overcooking will result in a rubbery texture.
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10
Use a spider skimmer to remove the calamari and transfer them to a wire cooling rack set over a baking sheet. This keeps them crispier than paper towels.
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11
Immediately sprinkle with a tiny pinch of extra sea salt while the oil is still wet on the surface.
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12
Repeat the process with the remaining batches, ensuring the oil temperature returns to 375°F before adding more squid.
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13
In a small bowl, toss the chopped parsley and lemon zest together to create a simple gremolata.
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14
Pile the hot calamari onto a warmed platter, sprinkle generously with the parsley-lemon mixture, and serve immediately with the warm Arrabbiata sauce and lemon wedges.
💡 Chef's Tips
Always use a thermometer to maintain 375°F; if the oil is too cool, the calamari will absorb grease and become soggy. Don't skip the semolina flour; its coarse texture provides that authentic Mediterranean 'crunch' that standard flour lacks. Ensure the squid is as dry as possible before dredging to prevent the coating from turning into a thick paste. If you prefer a milder dip, swap the Arrabbiata for a classic garlicky aioli or tartar sauce. Never cover the fried calamari with a lid or foil while serving, as the steam will immediately soften the crispy exterior.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Pinot Grigio or a Vermentino to cut through the richness of the fry. Serve alongside a simple arugula salad with shaved parmesan and a balsamic glaze. Offer a side of roasted garlic aioli for those who prefer a creamy contrast to the spicy tomato sauce. Include some fried lemon slices or fried parsley leaves on the platter for a professional restaurant-style presentation.