INGREDIENTS:

For the Marinara:

• 2 tablespoons good-quality olive oil
• 3 cloves garlic, minced
• 1 & ½ cups crushed plum tomatoes (canned are fine)
• 3 teaspoons dried oregano
• ¼ teaspoon (or more, to taste) red pepper flakes

 

• Vegetable oil for frying
• ½ cup all-purpose flour
• ½ cup yellow corn meal (medium stone ground works very well)
• ¾ teaspoon sea salt (or Kosher, if you can’t find sea salt)
• ¼ teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 lb squid (calamari), cleaned
• Lemon wedges, for serving

INSTRUCTIONS:

Make the Marinara:

1. In a saucepan, heat the olive oil and then add the garlic over medium-low heat until the garlic softens and is fragrant but not browned, about 3 minutes.
2. Stir in the tomatoes, 1 teaspoon of the oregano, and the red pepper flakes.
3. Increase the heat to medium, and bring to a simmer.
4. Return the heat to medium-low and simmer, uncovered, until slightly thickened, about 10 minutes.
5. Remove from the heat and set aside (still covered).

Make the Calamari:

1. Heat your deep fryer to 350 F, or pour vegetable oil to a depth of 3 inches into a large skillet. Heat to 350 F.
2. Pre-heat the oven to 200 F.
3. In a large bowl, whisk together the flour, corn meal, salt, cayenne pepper, and garlic powder.
4. Cut the squid bodies crosswise into ¼-inch wide rings and leave the tentacles whole (you may need to cut off extra long tentacles).
5. Toss ⅓ of the calamari in the flour mixture to coat evenly, shaking off the excess.
6. In 3 batches, carefully add the coated squid to the hot oil and deep-fry until golden brown, about 3 minutes.
7. Transfer the cooked calamari to a wire rack on top of baking sheet and keep warm in the oven while you coat and fry the remaining squid.
8. Once all calamari is cooked, spoon the marinara into individual dipping bowls.
9. Transfer the fried calamari to a platter with lemon wedges, and marinara on the side.
10. Serve and enjoy.