Fried Calamari with Spicy Marinara Sauce Recipe – Lebanese Special
This fried calamari with spicy marinara sauce recipe elevates a classic crispy calamari appetizer by pairing golden, tender calamari rings with a zesty marinara dip that’s spiced with chili for a Lebanese flavor twist. It’s a dynamic appetizer perfect for sharing or starting a meal, and it comes together in just around 30 minutes.
- Prep Time20 min
- Cook Time5 min
- Total Time25 min
For the Calamari:
- 1 lb (450g) fresh squid, cleaned and cut into rings
- 1 cup (120g) all-purpose flour
- ½ cup (60g) cornmeal (optional, for extra crispiness)
- Salt and black pepper, to taste
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp cayenne pepper (optional, for heat)
- Oil for frying (vegetable or canola)
For the Spicy Marinara Sauce:
- 1 cup (240ml) marinara sauce (store-bought or homemade)
- 1-2 cloves garlic, minced
- 1-2 tsp red pepper flakes (adjust for heat preference)
- 1 tbsp olive oil
- Fresh basil or parsley, chopped (optional, for garnish)
Prepare the Spicy Marinara Sauce:
Heat olive oil in a small saucepan over medium heat. Add the minced garlic and red pepper flakes, and sauté until fragrant (about 30 seconds).
Add the marinara sauce, stir well, and let it simmer for 5-7 minutes. Taste and adjust spice level if needed. Keep warm until ready to serve.
Prepare the Calamari:
Rinse the squid rings under cold water and pat them dry thoroughly with paper towels.
In a shallow bowl, mix the flour, cornmeal (if using), salt, black pepper, paprika, garlic powder, and cayenne pepper.
Coat the squid rings in the flour mixture, shaking off any excess.
Fry the Calamari:
Heat about 2 inches of oil in a large frying pan or heavy-bottomed pot over medium-high heat (350°F or 175°C).
Carefully add the calamari in batches to avoid overcrowding. Fry until golden brown and crispy, about 2-3 minutes.
Use a slotted spoon to transfer fried calamari to a plate lined with paper towels to drain.
Serve:
Serve the fried calamari with the warm, spicy marinara sauce on the side.
Garnish with fresh basil or parsley if desired. Serve immediately for the best texture and taste.
Recipe Notes:
For extra-tender calamari, soak calamari to tenderize—marinate rings in milk or lightly seasoned flour blend before frying to reduce chewiness.
Use cornflour for crunchiness—lightly dust the calamari in cornflour or a cornstarch blend for that sought-after crispy coating.
Serve immediately with lemon—a squeeze of fresh lemon brightens flavors and keeps the coating crisp, especially when paired with a warm, spicy marinara sauce.
