Fry at 350F (175°C) for 2-3 Minutes or until Golden Brown
Marinara sauce Salute on low heat for 35 to 45 minutes on medium low to low heat or until sauce thickens
1 Small yellow Onion 10 Cloves Garlic 1/4 Cup Olive Oil 1 Tsp Red Chili Flakes 28 oz Can Peeled tomatoes (Italian) @Cento Pinch of salt 1 Tsp Black Pepper 1 Tsp Oregano 1 bundle of Basil 1/2 Tsp Sugar ————— Calamari Neutral oil 1.5 Lb Squid 1 1/3 Cup Buttermilk 2 Cup AP Flour 2/3 Cup Cornstarch 2 Tsp Lemon Pepper 1 Tsp Onion Powder 1 Tsp Garlic Powder Pinch Salt Pinch Black Pepper Pinch Red Chili Flakes ——————— Fried Calamari –
Slice the calamari into even rings and leave the tentacles whole.
In a bowl, with the squid, add 1 1/3 cups of buttermilk and refrigerate for a minimum of 30 minutes.
In another bowl, add flour, cornstarch, lemon pepper, onion powder, garlic powder, salt, black pepper, and red chili flakes; mix together until well combined.
Dip the calamari rings and tentacles into the buttermilk, allowing any excess to drip off. Dredge the calamari in the flour mixture, making sure each piece is well-coated. Shake off any excess flour.
In a large, deep skillet or fryer, heat about 2 inches of vegetable oil to 350°F (175°C).
Fry the calamari in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes or until golden and crispy. Use a slotted spoon to transfer the fried calamari to a paper towel-lined plate to drain excess oil.
Serve the crispy calamari immediately with lemon wedges and the homemade marinara sauce on the side for dipping.
Marinara Sauce –
In a medium saucepan, heat the olive oil over medium-low heat.
Add the chopped onion, garlic, and red chili flakes. Sauté until translucent and fragrant, about 5 minutes.
Add in the peeled tomatoes and smash to make a sauce. Season with salt, oregano, black pepper, sugar, and add basil. Simmer on low heat for 35-40 minutes until the sauce thickens.
Taste and adjust the seasoning if needed. Remove from heat and garnish with fresh basil. Keep warm while you prepare the calamari.
I guarantee you after watching this I'll never buy calamari… Ever
Not crunchy enough
I'm aioli person😢
Lemon pepper has there entire black race in a chokehold.
(My opinion) Use tartar sauce instead of marinara
But I'm always going to buy the calamari.
I too am a calamari enthusiast. Just 5 minutes ago I was perusing the menu for an Italian restaurant. YEP. CALAMARI.🦑 This is a FANTASTIC rendition.🤌🏾
Here’s a trick from an Italian, squirt, a little lemon juice in that tomato sauce 😋👌🏼
I’m still standing❌
I’m still alive✅
Calamari is my favorite appetizer. Congrats on your latest subscriber.
Must try, looking fabulous thanks for sharing ❤
why does my calarami end up too tough?
IA MENTIONED!
I’m making this tomorrow. Thnx chief
THAT MARINARA LOOKS GASSSSSS
This recipe is so fire🔥
Yummy
I prefer garlic aioli with my calamari but this looks bomb
The scream 😂 lol
love this! just subscribed!
I haven't tried calamari yet should. I go for it
I love your energy man! This video is so underrated!
Fire
Recipes
My favorite! Thanks for sharing!😋
🤤
Another goated video🔥
This man could cook anything
HES BACK 🗣️🗣️🗣️🔥🔥🔥
Thank you love the video
Calamari & Marinara
Fry at 350F (175°C) for 2-3 Minutes or until Golden Brown
Marinara sauce
Salute on low heat for 35 to 45 minutes on medium low to low heat or until sauce thickens
1 Small yellow Onion
10 Cloves Garlic
1/4 Cup Olive Oil
1 Tsp Red Chili Flakes
28 oz Can Peeled tomatoes (Italian) @Cento
Pinch of salt
1 Tsp Black Pepper
1 Tsp Oregano
1 bundle of Basil
1/2 Tsp Sugar
—————
Calamari
Neutral oil
1.5 Lb Squid
1 1/3 Cup Buttermilk
2 Cup AP Flour
2/3 Cup Cornstarch
2 Tsp Lemon Pepper
1 Tsp Onion Powder
1 Tsp Garlic Powder
Pinch Salt
Pinch Black Pepper
Pinch Red Chili Flakes
———————
Fried Calamari –
Slice the calamari into even rings and leave the tentacles whole.
In a bowl, with the squid, add 1 1/3 cups of buttermilk and refrigerate for a minimum of 30 minutes.
In another bowl, add flour, cornstarch, lemon pepper, onion powder, garlic powder, salt, black pepper, and red chili flakes; mix together until well combined.
Dip the calamari rings and tentacles into the buttermilk, allowing any excess to drip off. Dredge the calamari in the flour mixture, making sure each piece is well-coated. Shake off any excess flour.
In a large, deep skillet or fryer, heat about 2 inches of vegetable oil to 350°F (175°C).
Fry the calamari in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes or until golden and crispy. Use a slotted spoon to transfer the fried calamari to a paper towel-lined plate to drain excess oil.
Serve the crispy calamari immediately with lemon wedges and the homemade marinara sauce on the side for dipping.
Marinara Sauce –
In a medium saucepan, heat the olive oil over medium-low heat.
Add the chopped onion, garlic, and red chili flakes. Sauté until translucent and fragrant, about 5 minutes.
Add in the peeled tomatoes and smash to make a sauce. Season with salt, oregano, black pepper, sugar, and add basil. Simmer on low heat for 35-40 minutes until the sauce thickens.
Taste and adjust the seasoning if needed. Remove from heat and garnish with fresh basil. Keep warm while you prepare the calamari.