thepioneerwoman
Crispy Fried Calamari (Gluten-free)
I am fairly certain that the first time I willingly agreed to eat squid, it was because it was deep fried.
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Heather Christo📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●blender
- ●bowl
- ●mixing bowl
- ●whisk
- ●pan
📝 Preparation Steps
1
For the spicy marinara dipping sauce, in a medium pot over medium heat, add olive oil, garlic and red pepper flakes. Toast for 2–⏱️ 3 minutes until garlic is golden. Add tomatoes and simmer for another ⏱️ 5 minutes.
. Olive Oil3 tbspOil, For FryingGarlic, Thinly Sliced3 cloves
2
Transfer the contents to a blender and puree on high. Put sauce back into the pot and simmer on low heat until sauce thickens slightly. Set aside.
3
For the calamari, in a medium mixing bowl, whisk together rice flour, kosher salt and beer until smooth. Set aside.
4
In a large pot fitted with a thermometer, heat oil over medium heat.
. Olive Oil3 tbspOil, For Frying
5
While oil is heating, pat squid dry with a paper towel and toss squid with cornstarch in a medium bowl. Add squid rings and tentacles to the batter.
. Olive Oil3 tbspOil, For Frying
6
When oil reaches between 350-375ºF, carefully add about 8 pieces of batter-coated squid to the pot. Stir carefully with a slotted spoon until golden and crispy, about 1 to 1 1/⏱️ 2 minutes. Transfer to a paper-towel-lined sheet pan and continue to fry in batches.
. Olive Oil3 tbspOil, For Frying
7
When squid is done, pile on a serving platter and serve with warm spicy marinara for dipping and a few lemon wedges on the side.
Lemon Wedges, To Serve
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