Anti Inflammatory Fried Calamari with Lemon and Marinara
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Learn more →Ingredients
4 servings
For the marinara
- 1 can (14 oz) crushed tomatoes
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- ½ tsp kosher salt
For the calamari
- 1 ½ lb cleaned squid, bodies cut into ½-inch rings, tentacles left whole
- 1 cup buttermilk
- 1 ½ cups all-purpose flour
- ½ cup fine cornmeal
Chef's tipChoose fine cornmeal when a smooth texture matters. - 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 4 cups neutral oil (such as canola or vegetable oil), for frying
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
For serving
- 1 lemon, cut into wedges
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Make the marinara: heat 2 tbsp olive oil in a small saucepan over medium heat until shimmering. Add the minced garlic and red pepper flakes and cook, stirring, until fragrant and just beginning to turn golden at the edges, about 1 minute. Pour in the crushed tomatoes, add the oregano and 1/2 tsp salt, and stir to combine. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce has thickened slightly and the flavors have come together, about 15 minutes. Remove from heat and set aside.
- 2
Soak the squid: place the squid rings and tentacles in a bowl and pour the buttermilk over them. Toss to coat, then let soak at room temperature for 30 minutes.
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