Fried Calamari
Ingredients
The Marinara Sauce
-
1
teaspoon
olive oil
-
1
small
shallot, diced
-
2
cloves
garlic, minced
-
14
ounces
San Marzano crushed tomatoes
-
1
small
carrot, grated
-
1
teaspoon
Italian seasoning
-
½
teaspoon
kosher salt
The Calamari
-
2
large
eggs
-
1½
cups
all-purpose flour
-
¼
cup
corn meal
-
2
teaspoons
Italian seasoning
-
1
teaspoon
kosher salt
-
¾
teaspoon
crushed red pepper
-
1
pound
calamari and tentacles, cleaned and cut into 1-inch tubes
-
as needed
none
vegetable oil
-
3-4
sprigs
Italian parsley
-
1
lemon
halved and charred
Instructions
- Heat olive oil in a saucepan and sauté shallot and garlic until softened.
- Add crushed tomatoes, grated carrot, and Italian seasoning, then simmer for 5 to 7 minutes.
- In a bowl, beat the eggs.
- In another bowl, mix flour, corn meal, Italian seasoning, salt, and crushed red pepper.
- Heat 3 inches of oil in a pot to 325°F.
- Dip calamari in the egg mixture, then coat in the flour mixture.
- Fry the calamari in batches for 1 to 2 minutes until golden brown.
- Drain on paper towels and keep warm in an oven.
- Serve with marinara sauce and garnish with charred lemon and parsley.
Nutrition Facts (estimated)
Servings
4
Calories
278
Total fat
5g
Total carbohydrates
50g
Total protein
10g
Sodium
926mg
Cholesterol
93mg
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