Sharing is Caring !

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



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 corn starch
1 teaspoon 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

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, corn starch, 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 tomato's 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.

17 comments:

  1. Oh we have SO much in common coming from Italian families. What is better than this on Christmas Eve (besides all the other fish)!!

    ReplyDelete
  2. hey, what time do we eat....great looking squid...

    ReplyDelete
  3. That looks like perfectly crisp calamari! I would love to be at your house around Christmas - what a feast.

    ReplyDelete
  4. You gave me a great idea for an appetizer to my party next week....Okay--heading out to the asian store and grab these squid babies..ciao!

    ReplyDelete
  5. Beautiful calamari, you just made me realized I haven't had those for a longtime! now I really want some, eventhough it's 7am!

    ReplyDelete
  6. Yay, I'm so glad you're posting your feast of the fishes recipes! I love a lightly breaded calamari too. Who doesn't love a good feast? ; )

    ReplyDelete
  7. mmm, i love calamari! yours looks perfectly fried.

    ReplyDelete
  8. This is how we make it, it's my very favorite way to make calamari, this is a great coating recipe...I love the way the tentacles get all crisp.

    ReplyDelete
  9. thank you all for a giving me those compliments they are all greatly appreciated!

    ReplyDelete
  10. We love calamari, and yours look absolutely beautiful! I have never made calamari at home, but now I may!

    ReplyDelete
  11. WOW looks divine! crisp, tender, crunchy, juicy ... We're not Italian but we're having seafood just because it makes so much sense in Summer in Australia and it's the best of seasonal here then - berries and cherries for dessert *smiles*

    Thanks for sharing - found you from twitter @frombecca InsideCuisine.com

    ReplyDelete
  12. Your calamari is so inviting, but alas I need to watch out on my cholesterol level!

    ReplyDelete
  13. Aunt Fay made these on Christmas Eve - I am loving this. Yours looks so delicious - I want to eat at your home.

    ReplyDelete
  14. This is one for my favorites too! I'll be preparing 8lbs of this on Christmas eve! Never used the corn starch with the flour.

    ReplyDelete
  15. Hey Pisan! I'm glad you're doing Calmari! My boyfriend's Dad is Sicilian but he wants sausage for Christmas Eve so my traditional 7 fishes was shot down, but I got a baccala salad on the menu! Ciao!

    ReplyDelete
  16. It's been so long that I've had it fried that I've forgotten about that form.....................I could practically taste those treats just looking at them.

    ReplyDelete

Thanks for reading @What's Cookin' Italian Style Cuisine