How to make
The calamari rings are cleaned and thoroughly dried with paper towels, which is essential for achieving a crispy texture. In a bowl, flour, cornstarch, salt, black pepper, and garlic powder are mixed well. The calamari is coated evenly in this mixture, ensuring each piece is lightly covered.
A deep pan is filled with oil and heated to medium-high temperature. The calamari is fried in small batches for about 2-3 minutes until golden and crispy. It is important not to overcrowd the pan, as this lowers the oil temperature and affects the crispiness. Once cooked, the calamari is removed and placed on paper towels to drain excess oil.
For the marinara sauce, olive oil is heated in a small pan, and finely chopped garlic is sautéed briefly until fragrant. Tomato sauce, oregano, salt, and black pepper are added and simmered for 5-7 minutes until slightly thickened and flavorful.
The fried calamari is arranged on a plate, served with a bowl of warm marinara sauce in the center, garnished with fresh parsley and lemon wedges.
Serve immediately while hot and crispy with fresh lemon juice and warm marinara sauce. Best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 1 day and reheated in an oven or air fryer.
If you loved this classic fried calamari, don’t miss our spicy calamari with sweet chili sauce, grilled red snapper, or creamy pasta arrabbiata for even more mouthwatering Mediterranean favorites!
