Crispy Fried Calamari with Spicy Calabrian Chili Marinara Step-by-step instructions

Before you start

Before starting, ensure the squid is thoroughly cleaned and patted dry. Measure all ingredients and have them ready. Set up a wire sieve or slotted spoon, a deep-fry thermometer, and a plate lined with paper towels or brown butcher paper for draining.

If making the spicy marinara from scratch, prepare it before frying. Heat the oil to the proper temperature and keep a close eye on it while frying. Having everything organized will make the process smooth and enjoyable.

Instructions

Prep and Heat

1. 1Prepare the squid and coating
   Pat the squid rings and tentacles completely dry with paper towels. In a large bowl, whisk together the flour, cornstarch, sea salt, and cayenne pepper until evenly combined. Add the dried squid to the flour mixture and toss well to coat every piece thoroughly. Shake off any excess flour using a wire sieve or by lifting the squid pieces out and gently tapping them against the bowl.
   Look for The squid pieces are evenly coated with a thin, dry layer of seasoned flour; no clumps remain.
   Tip Dry squid thoroughly before coating—excess moisture makes the coating soggy and prevents crispiness.
2. 2Heat the oil
   Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven, leaving at least 3 inches of space from the top. Heat the oil over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer. Adjust the heat as needed to maintain the temperature while frying.
   Look for The oil shimmers and a small piece of bread dropped in sizzles and turns golden in about 15 seconds.
   Tip Use a deep-fry thermometer for accuracy; oil that is too cool absorbs into the squid, making it greasy.

At the end of this phase, the squid is coated evenly with a dry, seasoned flour mixture, and the oil is shimmering at 375°F (190°C). The coating should look powdery and not wet. The kitchen smells of warm oil and spices. Before moving on, ensure the oil temperature is steady and the coated squid is ready to fry.

Fry and Simmer

3. 3Fry the calamari
   Carefully add a few coated squid pieces to the hot oil, making sure not to overcrowd the pot. Fry for exactly 90 seconds, until the coating is light golden and the squid is buoyant. Use a wire sieve or slotted spoon to transfer the fried calamari to a paper towel-lined plate or brown butcher paper to drain. Repeat with the remaining squid, allowing the oil to return to 375°F (190°C) between batches.
   Look for The calamari turns light golden brown and floats to the surface; the coating is crisp and shatters when bitten.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Fry in small batches to keep the oil temperature steady; overcrowding drops the temperature and results in soggy calamari.
4. 4Simmer the spicy marinara
   In a small saucepan, combine the San Marzano marinara sauce, Calabrian chili paste, minced garlic, and chopped basil. Place over medium heat and bring to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce is heated through and the flavors meld. Keep warm until serving.
   Look for The sauce bubbles gently and smells richly of tomatoes, garlic, and chili; it has a vibrant red color.
   Tip Simmering the sauce briefly mellows the garlic and allows the chili heat to infuse the tomato base.

The calamari is frying in small batches, turning light golden and floating to the surface. The sizzling sound is satisfying, and the aroma of fried seafood fills the air.

The sauce is bubbling gently with garlic and basil, releasing a rich, spicy fragrance. Check that the oil temperature stays consistent and the sauce doesn't scorch.

Season and Serve

5. 5Season and serve
   Sprinkle the fried calamari with flaky sea salt and chopped parsley while still warm. Serve immediately with lemon wedges on the side and the spicy Calabrian chili marinara in a small bowl for dipping.
   Look for The calamari is piled in a serving basket or plate, garnished with parsley and lemon wedges, with the dipping sauce on the side.
   Tip Season right after frying so the salt adheres to the hot, crisp coating; serve right away for maximum crunch.

The fried calamari is piled on a serving plate, sprinkled with flaky salt and parsley, with lemon wedges and the spicy marinara on the side. The coating is crisp and golden, and the sauce is vibrant red and aromatic. Everything looks and smells irresistible, ready to be devoured.

Common mistakes

The most common mistake is overcrowding the pot, which drops the oil temperature and results in soggy, greasy calamari. Fry in small batches and allow the oil to return to 375°F (190°C) between batches. Another mistake is not drying the squid thoroughly; moisture makes the coating fall off.

Also, be careful not to overmix the coating or let the coated squid sit too long before frying, as the flour can become gummy. Finally, do not skip the thermometer—guessing the oil temperature can lead to undercooked or burnt calamari.

How to tell it’s done

The calamari is done when the coating is golden brown and crisp, and the squid is opaque and tender. To ensure food safety, the internal temperature of the squid should reach 145°F (63°C).

The squid should be cooked for no more than 90 seconds; overcooking will make it tough and chewy. The sauce should be heated through and bubbly. Serve immediately for the best texture.

• Shellfish: 145°F (63°C) in the thickest part