Fried Breaded Calamari
With homemade marinara sauce
Maintain the oil temperature and do not overcrowd the pan, cook in batches as needed.
Vegetable oilFor deep frying
4 CalamariSliced into rings
Garlic powderTo taste
1/4 cup Milk
2/3 cup Breadcrumb
28 ounces Tomato
1 Yellow onionMedium size
2 cloves Garlic
2 tablespoons Olive oil
1 teaspoon Dried oregano
Red pepper flakesTo taste
This homemade fried breaded calamari with marinara sauce recipe surely not only easy and quick, but also will be favorite to all family members once you plate this crispy dish.
Mix the breadcrumbs with the salt, pepper and garlic powder and place into a plastic bag.
This to able you shake the crumbs onto the calamari.
Beat the egg and combine with the milk and place this into a small dish.
Pour oil into a large saucepan to reach the depth of 3 inches. Heat over medium heat to 180 degrees C (350 degrees F).
Dip the calamari rings individually into the egg and milk mixture and then into the plastic bag and shake.
By doing this, calamari should be well coated.
Deep fry until turn into a nice brown color. Probably it takes 4-5 minutes.
In a medium saucepan, combine the tomatoes, halved onion, garlic cloves, olive oil, oregano and red pepper flakes (optional).
Bring the sauce to a simmer over medium-high heat, then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of oil float free of the tomatoes.
Stir occasionally, and use spoon to crush the tomatoes against the side of the pot after about 15 minutes has passed.
Remove the pot from the heat and discard the onion. Smash the garlic cloves against the side of the pot with a fork, then stir the smashed garlic into the sauce. Do the same with any tiny onion pieces you might find.
Or else you can blend this sauce smooth with an immersion blender or stand blender, if desired.
Taste the sauce and add salt if desired.
To serve, place the fried breaded calamari and lemon wedges on a clean plate with the marinara sauce.
|1/4 cup Milk|
|2/3 cup Breadcrumb|
|28 ounces Tomato|
|1 Yellow onion|
|2 cloves Garlic|
|2 tablespoons Olive oil|
|1 teaspoon Dried oregano|
|Red pepper flakes|