Editor’s Note: We are thrilled to partner with Chef Matthew Cutolo of legendary Gargiulo's Restaurant in this five-part series dedicated to Italian American classics. As a third-generation Italian American working in the kitchen of a restaurant owned and operated by his family in Brooklyn’s Coney Island since 1907, Chef Matthew knows the intricacies of old school Italian cooking. We want to share his dedication to tradition with our readers to inspire the preparation of these dishes at home.
A video reel will accompany each recipe.
Watch this space for additional recipes in our five-part series.
Below is an introduction to and recipe for this week’s dish, Fried Calamari, from Chef Matthew, who previously contributed a family lasagna recipe, Chicken Piccata, and Stuffed Shells.
Part III of my Italian American Classics with Appetito Magazine is here, and we’re diving into a crowd favorite—Fried Calamari!
Think you can only get crispy, tender calamari at a restaurant? Think again! Follow these steps, and you’ll have a plate piled high with golden, crunchy perfection—right in your own kitchen.
Squeeze on some lemon, sprinkle with salt, and watch it disappear faster than you can say Calamari Fritti!
Follow me on Instagram for more Italian American classics, and message me your favorite comfort food! For now, though, watch the video below and try the recipe that follows!
Buon Appetito!
Fried Calamari
4
servings15
minutes10
minutesIngredients
1.5 lbs 1.5 calamari (cleaned and sliced into rings, tentacles included)
1 cup 1 00 flour
3/4 cup 3/4 semolina flour
salt
Canola oil (enough for deep frying)
lemon wedges (for serving)
Directions
- Gently pull the head and tentacles away from the body (the internal organs will come out with the head).
- Reach inside the body tube and pull out the clear cartilage (it looks like a thin plastic strip).
- Peel off the outer purple skin if desired.
- Peel back and remove the fins or carefully slice them off.
- Place the whole calamari in a bowl of cold water to wash off any excess skin or remnants.
- Slice the calamari into classic ½-inch rings.
- Cut off the tentacles just below the eyes.
- Squeeze out and discard the beak from the center of the tentacles.
- Pour canola oil into a deep pan, enough for frying.
- Heat to 350°F - 360°F (the oil temperature will drop slightly when the calamari is added).
- Mix 00 flour and semolina flour.
- Toss the calamari pieces in the flour mixture until fully coated. (I leave a little excess water on the calamari to create extra crunchy bits and pieces instead of patting them dry.)
- Shake off excess flour using a fine mesh sieve.
- Fry in small batches for 3-4 minutes or until golden and crispy.
- Remove with a slotted spoon and drain on paper towels.
- Sprinkle with salt and serve hot with lemon wedges.
- Enjoy perfectly crispy fried calamari that’s crunchy on the outside, tender on the inside, and absolutely delicious.
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