Italian Fried Calamari with Marinara Basil Sauce
One of my favorite appetizers is Calamari. We love it simple, lightly coated with a basil marinara sauce to dip it in. Here below is the most recent updated photo in 2011
Fried squid (fried calamari, calamari) is a dish in Mediterranean cuisine.
It has a seasoned floured coating. A deep fried squid, fried for less than two minutes to prevent toughness.
It is served with marinara sauce, plain or with salt and lemon on the side, recipe below.
You can use any fish you like using the same coating.
Fried Calamari is a lot easier to make at home than you might think!
This recipe has a crispy floured coating that fries perfectly to a golden brown crunch.
Fried calamari rings just like at the restaurant are easy to make at home with ingredients you likely have on hand.
This appetizer is made every Christmas Eve in our Italian traditional feast of 7 fishes.
Italian Fried Calamari with Marinara Basil Sauce
1 pound clean Squid/Calamari with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings or strips, leave tentacles whole or cut in half. Be sure to blot dry.
1 cups all-purpose flour plus 3 tablespoons of cornstarch
1 teaspoon granulated garlic powder
2 tablespoons dried parsley
Salt and freshly ground black pepper
1/4 teaspoon cayenne pepper
1 large plastic bag
Dipping sauce
1 cup fresh marinara sauce recipe below.
Pour enough oil into a heavy large saucepan or electric fry pan, to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, cornstarch, garlic powder, parsley, salt, and pepper in a large bag. Working in small batches, shake the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel-lined plate to drain.
Place the fried calamari on paper towels to absorb oil. Sprinkle with lots of grating cheese. Serve with the marinara sauce and fresh basil.
Marinara Sauce
2 pounds of plum tomatoes cleaned and put in food processor, leave a little chunky.
2 minced fine cloves of garlic plus 1/2 teaspoon of garlic powder
salt and pepper to taste
1/4 teaspoon of cayenne pepper, oregano, and parsley
4 fresh basil leaves
Cook tomato down around 1/2 hour with all herbs except fresh basil.
Add the basil in the bowl after the sauce has cooked.
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Coating for the Calamari
Fried squid (fried calamari, calamari) is a dish in Mediterranean cuisine.
It has a seasoned floured coating. A deep fried squid, fried for less than two minutes to prevent toughness.
It is served with marinara sauce, plain or with salt and lemon on the side, recipe below.
You can use any fish you like using the same coating.
Fried Calamari is a lot easier to make at home than you might think!
This recipe has a crispy floured coating that fries perfectly to a golden brown crunch.
Easy Ingredients
Fried calamari rings just like at the restaurant are easy to make at home with ingredients you likely have on hand.
This appetizer is made every Christmas Eve in our Italian traditional feast of 7 fishes.
1 pound clean Squid/Calamari with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings or strips, leave tentacles whole or cut in half. Be sure to blot dry.
1 cups all-purpose flour plus 3 tablespoons of cornstarch
1 teaspoon granulated garlic powder
2 tablespoons dried parsley
Salt and freshly ground black pepper
1/4 teaspoon cayenne pepper
1 large plastic bag
Dipping sauce
1 cup fresh marinara sauce recipe below.
Pour enough oil into a heavy large saucepan or electric fry pan, to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, cornstarch, garlic powder, parsley, salt, and pepper in a large bag. Working in small batches, shake the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel-lined plate to drain.
Place the fried calamari on paper towels to absorb oil. Sprinkle with lots of grating cheese. Serve with the marinara sauce and fresh basil.
Marinara Sauce
2 pounds of plum tomatoes cleaned and put in food processor, leave a little chunky.
2 minced fine cloves of garlic plus 1/2 teaspoon of garlic powder
salt and pepper to taste
1/4 teaspoon of cayenne pepper, oregano, and parsley
4 fresh basil leaves
Cook tomato down around 1/2 hour with all herbs except fresh basil.
Add the basil in the bowl after the sauce has cooked.
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