Gluten Free Fried Calamari with Lemon and Marinara

Total time1 hr 15 min

Prep time20 min

Cook time25 min

Gluten Free Fried Calamari with Lemon and Marinara

Tender squid rings and whole tentacles soak in a tangy buttermilk bath before getting coated in a well-seasoned cornmeal crust and dropped into hot oil until deeply golden and shatteringly crisp. The marinara comes together fast on the stovetop, with garlic and red pepper flakes bloomed in olive oil and simmered with crushed tomatoes and oregano until thick and glossy. A squeeze of fresh lemon and a scattering of parsley brighten every bite, cutting right through the richness of the fry. This is the kind of appetizer that disappears the second it hits the table, all craggy edges and juicy centers, best eaten hot with plenty of sauce for dipping. It's a genuinely great option for a gluten free spread, delivering all the crunch and flavor of the classic fried calamari experience without anyone at the table feeling like they're missing out.

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Ingredients

4 servings

For the marinara

1 can (14 oz) crushed tomatoes
Red Gold Crushed Tomatoes Signature SELECT Crushed Tomatoes - 15 Oz CENTO Tomatoes Crushed All Purpose - 14.5 Oz Smt Crushed Tomatoes - 14.5 Oz Essential Everyday Tomatoes, Crushed 15 oz
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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
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
½ cup fine cornmeal
1 tsp kosher salt
½ tsp black pepper
½ tsp garlic powder
½ tsp smoked paprika
4 cups neutral oil (such as canola oil or vegetable oil), for frying

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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