Fried Calamari

Fried Calamari


  • 1 lb squid (dethawed if using frozen)
  • 3 whole eggs beaten
  • 1 Tbs dried herbs, 1 Tbs salt, 1 tsp cracked pepper
  • 2 cups AP flour
  • 2-3 cups panko bread crumbs
  • 1 Tbs olive oil
  • 1/2 medium red onion diced
  • 1-3 cloves garlic crushed
  • 1 Tbs dried oregano & dried basil
  • 1 Tbs red pepper flakes
  • 3 Tbs tomato paste
  • 12 oz pureed tomatoes

Over medium-low heat, start the marinara sauce. In a 1 qt sauce pan, add olive oil, onion, crushed garlic, herbs, red pepper flakes, tomato paste, and pureed tomatoes. Stir well to combine and cook slowly over low heat while you prepare the calamari.

Make sure that the bills have been removed from the inside of the calamari tubes. Cut the tubes into 1″ slices. Assemble the breading station by beating 3 eggs well in one bowl and set aside. In another bowl, add the AP flour, herbs, salt, and pepper. In the third and last bowl, add the 2-3 cups panko bread crumbs.

Heat a heavy bottomed saucepan or wok over medium-high heat to a preferred temperature of 350 degrees. If you do not have a thermometer, start to heat the oil over medium heat and then test one of the breaded calamari. If the oil does not rapidly bubble as the calamari is lowered into the oil, turn the heat up a tad and wait a few minutes. You never want to see the oil begin to smoke, that would be way too hot.

Bread the calamari pieces one at a time, first in the flour, then the egg, and lastly in the panko. Set aside as you finish breading all of the pieces. Fry the calamari a few at a time for 30 seconds to 1 minute, turning as necessary to brown all of the sides. When nicely browned, remove the calamari from the oil with tongs or a slotted spatula and let drain on either paper towels or a cooling rack placed over a sheet tray.

Serve with wedges of fresh lemon and the warm marinara sauce!

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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