Fried Calamari Flatbread Recipes

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Fried Calamari image

Provided by Giada De Laurentiis

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 16

Vegetable oil, for deep-frying
1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
2 cups all-purpose flour
2 tablespoons dried parsley
Salt and freshly ground black pepper
2 lemons, cut into wedges
1 cup simple tomato sauce, recipe follows or jarred marinara sauce, warmed
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional


  • Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss 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 and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.
  • In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  • Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.


Crispy Fried Calamari Recipe image

Crispy, succulent calamari rings, coated in seasoned flour and quickly fried to crispy perfection. Budget 30 minutes to soak the calamari in milk. This helps tenderize them while taming their fish smell. It also allows the flour coating to better stick on the rings. Be sure to read the post for more tips!

Provided by Suzy Karadsheh

Categories     Appetizer

Number Of Ingredients 11

1 pound frozen calamari tubes (thawed)
Kosher salt
½ cup 2% milk
1 1/2 cup all purpose flour
1/3 cup cornstarch
½ teaspoon baking powder
¾ teaspoon dry oregano
½ teaspoon black pepper
½ teaspoon cayenne pepper
Grape seed oil as needed
1 lemon (cut into wedges to serve)


  • Slice the calamari tubes into ¾-inch thick rings.
  • In a medium bowl, stir 1 teaspoon Diamond Crystal kosher salt in ½ cup milk.
  • Add the calamari rings to the milk mixture and refrigerate for 30 minutes.
  • In a large bowl, whisk together the flour, cornstarch, baking powder, oregano, black pepper, and cayenne (make sure the mixture is well combined).
  • Prepare a large colander and set it on top of a large bowl. Using a pair of tongs, take a portion of the calamari rings (about ½ of them) shake off excess milk and toss the calamari in the flour mixture. Toss the calamari to coat evenly. Put the coated calamari in the colander. Repeat with the rest of the calamari.
  • Turn your oven on a low 150 degrees F. Prepare a large sheet pan and set a wire rack on top. Top the wire rack with paper towel.
  • Heat 4 inches of grape seed oil in a small cooking pot (I used a 2.5 quart pot) to somewhere between 350 and 365 degrees F. To test your oil, drop one calamari ring, many bubbles will form around it and the calamari will begin to float.
  • Once your oil is ready, using a pair of tongs, gently add some of the calamari in and fry for about 3 minutes or until golden brown. Remove the calamari from the oil and arrange it on the paper towel on top of your prepared wire rack. Immediately season with kosher salt, then transfer to your warm oven to keep warm while you work on the rest. Repeat until you have fried all the calamari.
  • Transfer the fried calamari to a serving plate and finish with a squeeze of lemon juice!

Nutrition Facts : Calories 227.2 kcal, Carbohydrate 35.8 g, Protein 15.9 g, Fat 1.8 g, SaturatedFat 0.6 g, TransFat 0.1 g, Cholesterol 177.7 mg, Sodium 273.4 mg, Fiber 1.6 g, ServingSize 1 serving


Fried Calamari image

This crowd-pleasing appetizer couldn't be easier to prepare at home. You can find fresh squid at most seafood markets or in the freezer section.

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

2 pounds cleaned squid
Vegetable oil, for frying
2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
Marinara sauce, warmed, for serving
Lemon wedges, for serving


  • Thoroughly pat the squid dry with paper towels. Slice the bodies into 1/2-inch-thick rings and lay on a paper towel-lined baking sheet along with the tentacles; pat completely dry.
  • Fill a large saucepan halfway with vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350˚F. Whisk the flour, salt and pepper in a large bowl. Toss the squid in the flour to coat. Transfer the squid to a plate, shaking off any excess flour.
  • Working in batches, fry the squid in the hot oil until golden, about 2 minutes. Drain on clean paper towels.
  • Serve the squid with warm marinara sauce and lemon wedges.


Fried Calamari image

Fried calamari is one of my favorite recipes, simple to make and tastes delicious.

Provided by John Craig

Categories     Appetizers and Snacks     Seafood

Time 25m

Yield 8

Number Of Ingredients 12

1 pound calamari tubes, thawed if frozen
peanut oil for frying
6 cups all-purpose flour
2 cups whole milk
4 eggs
1 tablespoon cornstarch
1 tablespoon paprika
1 teaspoon salt
1 teaspoon finely ground black pepper
½ teaspoon cayenne pepper
1 tablespoon fresh parsley, or to taste
1 wedge lemon


  • Check calamari for breaks and slice into 1/8- to 1/4-inch rings.
  • Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
  • Place 2 cups flour in a bowl. Whisk milk and eggs together in a separate bowl. Place remaining 4 cups flour, cornstarch, paprika, salt, pepper, and cayenne in a third bowl; mix thoroughly.
  • Toss calamari rings in the plain flour. Move to the egg mixture and thoroughly coat. Move to the seasoned flour and coat fully. Move back to egg mixture if not thoroughly coated; coat with seasoned flour again.
  • Submerge floured calamari in the hot oil until golden, 3 to 4 minutes per batch. Lift out with a slotted spoon, letting oil drip off. Drain on paper towels. Place calamari in a small bowl; check seasoning. Add parsley and lemon wedge for garnish.

Nutrition Facts : Calories 523.2 calories, Carbohydrate 79.8 g, Cholesterol 214.1 mg, Fat 11.6 g, Fiber 3.1 g, Protein 22.9 g, SaturatedFat 3.3 g, Sodium 488.2 mg, Sugar 3.3 g


Fried Calamari image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

One 48-ounce bottle vegetable oil, or more as needed
2 pounds cut calamari
6 whole eggs
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups all-purpose flour, or more as needed
Lemons and marinara sauce, for serving


  • Set a deep fryer to 450 degrees F. Fill with vegetable oil.
  • Rinse calamari, then strain.
  • Make a wash in a bowl with eggs, milk, salt and pepper. With a whisk, beat all the ingredients until fully combined, about 1 minute. Add the calamari and let it soak in the mixture for a few minutes. Put flour in another separate bowl.
  • Scoop out 2 cups calamari with a strainer, then transfer to flour. Toss calamari gently in flour, making sure each piece of calamari is evenly coated. Transfer to a dry strainer and shake off excess flour. Repeat with remaining calamari.
  • In small batches, fry the calamari until golden, then drain on a paper towel. Plate the calamari and serve with fresh lemons and marinara sauce.


Crispy fried calamari & aïoli image

Transport yourself to a seaside taverna with Mediterranean-inspired deep-fried squid rings and garlicky aïoli. Cooking this is easier than you think

Provided by Esther Clark

Categories     Starter

Time 20m

Number Of Ingredients 10

500g squid, tubes and tentacles, cleaned
vegetable oil, for deep-frying
50g plain flour
50g cornflour
¼ tsp baking powder
pinch of cayenne pepper
150g mayonnaise
1 large garlic clove, finely grated
pinch of saffron
½ lemon, juiced


  • Cut the tentacles off the squid and put in a bowl. Slice the squid tubes into roughly 1cm thick rings and add to the bowl. Heat the oil in a large heavy-based pan over a low heat, ensuring it is no more than two-thirds full.
  • For the aïoli, mix the mayonnaise, garlic, saffron and lemon juice in a small bowl. Set aside.
  • Toss the squid with the flour, cornflour, baking powder, cayenne and ½ tsp salt. When the oil has reached 170C on a thermometer, or when a cube of bread is dropped in and turns golden brown in 30 seconds, deep-fry the squid in batches for 2 mins, or until lightly golden and crisp. Set aside on a tray lined with kitchen paper. Serve the fried squid with the aïoli on the side for dipping.

Nutrition Facts : Calories 388 calories, Fat 30 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.4 grams fiber, Protein 14 grams protein, Sodium 0.7 milligram of sodium


Fried Calamari image

You can make light and crispy calamari - the kind you get at clam shacks and Italian-American restaurants - without a deep fryer. Compared to frying fish or chicken, frying squid is a breeze thanks to its small size and quick cook time. To ensure success, soak the squid in milk to reduce fishiness and help the coating stick. A little baking powder and cornstarch in the coating keeps it airy and delicate. (Add paprika or black pepper for spice, or let the mild flavor shine through.) Then, to keep the squid from toughening, fry it hot and fast; just a couple of minutes will do it. Eat right away with a squeeze of lemon or marinara sauce.

Provided by Ali Slagle

Categories     finger foods, appetizer

Time 30m

Yield 4 appetizer servings

Number Of Ingredients 9

1 cup whole milk or buttermilk
Kosher salt (Diamond Crystal)
1 pound squid tubes and tentacles, cleaned, rinsed and patted very dry
1 1/2 cups all-purpose flour
1/3 cup cornstarch
2 tablespoons baking powder
2 teaspoons paprika or black pepper (optional)
Neutral oil, such as canola or vegetable, for shallow frying
Lemon wedges and/or warmed marinara sauce, for serving


  • In a medium bowl, stir together the milk and 2 teaspoons salt. Cut the squid tubes 3/4-inch thick, then add to the milk mixture along with the tentacles. Let sit for 5 minutes or up to 1 hour. (Refrigerate if soaking for more than 15 minutes.)
  • In a large bowl, stir together the flour, cornstarch, baking powder, and paprika or black pepper (if using). Use your hands to shake excess milk from the squid, then transfer to the flour mixture. Toss until well coated; you may need to open up the tubes to ensure their insides are coated in flour.
  • In a large (12-inch) cast-iron skillet or Dutch oven over medium, heat ½ inch of oil to 375 degrees. Line a plate or sheet pan with paper towels. Add a handful of the squid to the oil and cook until golden brown, 1 to 3 minutes. Stir only after the coating seems to have set. (Any sooner and the coating could fall off.) Use a slotted spoon or tongs to transfer to the lined plate. Season with salt.
  • Return the oil to 375 degrees, fish out any browned bits, and repeat with the rest of the squid in batches. Eat with a squeeze of lemon and/or dunked in marinara sauce.

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