Best 5 Fried Calamari With Two Dipping Sauces Recipes

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Feast yourself with crispy, golden-brown calamari rings, masterfully fried to perfection and served with two tantalizing dipping sauces. The classic Marinara sauce, bursting with Italian flavors of tomatoes, garlic, and oregano, offers a delightful tangy and savory complement to the calamari's delicate seafood taste. For a spicy kick, venture into the fiery depths of the Spicy Sriracha Mayo, where the piquant heat of Sriracha harmonizes with the creamy richness of mayonnaise, creating an explosive fusion of flavors that will ignite your taste buds. Get ready for a culinary escapade that will transport you to the shores of the Mediterranean, leaving you craving for more.

Let's cook with our recipes!

FRIED CALAMARI WITH TWO DIPPING SAUCES



Fried Calamari with Two Dipping Sauces image

Living in New England we are spoiled to have some great fried seafood stands but they can be pricey so I thought about trying it on my own. This recipe is fantastic! And the dipping sauces really take it up a notch! Hope you love it as much as we do. Thanks Monica

Provided by Monica Keleher

Categories     Other Snacks

Number Of Ingredients 29

2 c buttermilk
1 lb calamari rings
1 tsp srirachia sauce
2 c flour
1 tsp paprika
1 tsp cayenne pepper
salt and pepper to taste
3 eggs
canola oil for frying
FOR THE TOMATO BASED SAUCE
1 Tbsp olive oil
1 small onion chopped
1-2 cloves garlic, minced
1 Tbsp capers and a bit of the juice
1 can(s) diced tomatoes
few pinches red pepper flakes
2 anchovy fillets, or anchovy paste
handful italian parsley roughly chopped
1/4 c kalamata olives, pitted and chopped
1 tsp tomato paste
lemon
OLD BAY AIOLI SAUCE
1 c mayonnaise
1 lemon, juiced
1 Tbsp dijon mustard
1 Tbsp sriracha
1 Tbsp old bay seasoning
handful italian parsley chopped
salt and pepper to taste

Steps:

  • 1. in a bowl add the buttermilk, sriracha, and calamari and let soak for up to 4 hours in the fridge
  • 2. in a bowl combine the flour, salt, pepper, cayenne pepper, paprika and mix together.
  • 3. In another bowl beat the eggs
  • 4. get your deep fryer to 375 or a pan of oil
  • 5. remove the calamari from the buttermilk.
  • 6. dip the calamari in the egg and then into the flour mixture and shake off extra. Add the coated calamari to the oil and cook until golden brown. Remove and place on a paper towel or wire rack
  • 7. To make the tomato olive dip. add olive oil to a sauce pan and add the onions and garlic, red pepper flakes and cook for a few minutes.
  • 8. add the tomato paste, anchovies, olives, canned tomatoes and capers and let cook about 20 minutes. Taste and add salt and pepper to taste.
  • 9. add the parsley and some lemon juice to taste.
  • 10. For the old bay aioli dip Combine all ingredients in a bowl and serve Super easy! Super delicious!

FRIED CALAMARI WITH SWEET ORANGE SAUCE



Fried Calamari with Sweet Orange Sauce image

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 16

2 cups orange juice
1 1/2 tablespoons honey
2 tablespoons canola oil
1 tablespoon lemon juice
2 teaspoons finely chopped fresh parsley
Pinch crushed red pepper flakes
Vegetable oil, for frying
1 cup all-purpose flour
1/2 cup cornstarch
1 1/2 teaspoons paprika
Kosher salt and freshly ground black pepper
1 pound small squid bodies and tentacles, bodies cut into 1/3-inch-thick rounds
1 jalapeno, thinly sliced
1 Fresno chile, thinly sliced
1 tablespoon finely chopped fresh parsley
Orange and lemon wedges, for serving

Steps:

  • For the sweet orange sauce: Combine the orange juice and honey in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and cook at a very brisk simmer until the mixture is syrupy and reduced to a little less than 1/2 cup, 15 to 20 minutes. Remove from the heat. Let cool slightly, then whisk in the oil, lemon juice, parsley and crushed red pepper. Transfer to a ramekin or small bowl.
  • For the fried calamari: Fill a large, wide pot with 1 1/2 inches oil and heat over medium-high heat until it registers 350 degrees F on a deep-frying thermometer. Line a tray with paper towels. Meanwhile, whisk together the flour, cornstarch, paprika, 2 teaspoons salt and 1 teaspoon pepper in a wide, shallow bowl.
  • Toss the squid and chiles with the flour mixture, making sure all the squid rings are separated and everything is thoroughly coated. Transfer about a third of the squid and chile mixture to a kitchen spider or slotted spoon and shake to remove the excess flour. Carefully add the squid and chiles to the hot oil and fry until crisp and just barely golden, 1 to 1 1/2 minutes. Transfer to the prepared tray with a slotted spoon and sprinkle generously with salt. Repeat the sifting and frying process with the remaining squid, making sure to return the oil to 350 degrees F between batches.
  • Transfer to the fried squid to a plate and sprinkle with the parsley. Serve with the lemon and orange wedges and the sweet orange sauce for dipping.

FRIED CALAMARI WITH SPICY RED SAUCE



Fried Calamari with Spicy Red Sauce image

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 17

2 tablespoons olive oil
1/2 cup chopped yellow onion
2 cloves garlic, minced
1 tablespoon tomato paste
1 1/2 teaspoons crushed red pepper flakes
One 16-ounce can crushed tomatoes
1/4 cup grated carrots
Kosher salt
2 quarts canola oil
2 cups rice flour
2 cups semolina flour
1 teaspoon freshly ground pepper
1 pound frozen and thawed calamari, bodies cut into 1/4-inch rings and tentacles
1 cup drained jarred pickled pepper slices
6 to 8 sprigs fresh rosemary
Flaky sea salt
Lemon wedges, for garnish

Steps:

  • Add the olive oil to a medium pot over medium heat. Once it's hot, add the onions and garlic and cook until the onions are translucent, 3 to 4 minutes. Add the tomato paste and red pepper flakes and stir until the tomato paste is thoroughly incorporated. Add the crushed tomatoes to a food mill and process the tomatoes directly into the pot. Add the grated carrots and season with kosher salt. Reduce to low heat and simmer for 20 minutes. Adjust the seasoning as needed. Cover and put aside to keep warm.
  • Heat the canola oil in a large Dutch oven or large heavy-bottomed pot over medium-high heat to 350 degrees F. Line a sheet tray with paper towels.
  • Add the rice flour, semolina flour, pepper and 2 teaspoons kosher salt to a large shallow dish and mix until thoroughly combined. Working in 3 batches, toss the calamari, pickled pepper slices and rosemary sprigs in the seasoned flour, then scoop them out with a pasta spider and shake off the excess; transfer to the oil. Fry for 90 seconds, then remove to the paper towels and season with flaky sea salt. Repeat until all the calamari is cooked.
  • Serve with the lemon wedges and spicy marinara on the side.

FIVE-SPICE CALAMARI WITH DIPPING SAUCE



Five-Spice Calamari with Dipping Sauce image

Categories     Appetizer     Fry     Squid     Summer     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free

Yield Makes 4 to 6 appetizer servings

Number Of Ingredients 18

Dipping sauce
2 tablespoons oriental sesame oil
2 tablespoons minced shallot
1 tablespoon honey
1 tablespoon rice vinegar
2 teaspoons soy sauce
2 teaspoons fish sauce (nam pla)*
1 teaspoon dry mustard
1 garlic clove, minced
1/4 cup mayonnaise
Calamari
Vegetable oil (for frying)
1 cup all purpose flour
1 tablespoon Chinese five-spice powder**
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup buttermilk
15 ounces cleaned calamari, tentacles left whole, bodies cut into 1/2-inch rings

Steps:

  • For dipping sauce:
  • Combine all ingredients except mayonnaise in processor. Blend well. Transfer to bowl. Stir in mayonnaise. (Can be prepared 1 day ahead. Cover and refrigerate. Whisk before serving.)
  • For calamari:
  • Pour oil to depth of 3 inches in heavy large pot. Heat to 350°F. Whisk next 4 ingredients in large bowl to blend. Pour buttermilk into another large bowl. Add calamari to buttermilk. Working in batches, remove calamari; dredge in flour mixture. Fry until just crisp, about 2 minutes. Using slotted spoon, transfer to paper-towel-lined plate to drain. Serve warm with sauce.
  • *Available in the Asian foods section of many supermarkets.
  • **A blend of ground anise, cinnamon, star anise, cloves and ginger available in the spice section of most supermarkets.

FRIED CALAMARI W/GARLIC MAYONNAISE DIPPING SAUCE



Fried Calamari w/Garlic Mayonnaise Dipping Sauce image

My family loves this recipe as it beats anything they can order in a restaurant. It is light, crispy, not greasy and packed with suttle yet notable flavors.

Provided by Nancy Vargas

Categories     Seafood Appetizers

Time 50m

Number Of Ingredients 18

1/4 lb calamari (tubes & tentacles)
2 Tbsp cornstarch
2 egg whites
1/2 tsp pepper
3/4 tsp salt
1 grated garlic clove
2-1/2 c panko bread crumbs
1/2 c canola oil
CALAMARI TOSS
1/4 tsp red pepper flakes
1 garlic clove (chop)
2 stalk(s) celery(inner yellow slice)
1/2 lemon(cut lengthwise into half moons)
DIPPING SAUCE
3/4 c mayonnaise
1 garlic (large, grate)
1 Tbsp italian parsley
1/2 tsp lemon juice, maybe more

Steps:

  • 1. Wash calamari and dry well with paper towels.
  • 2. Whisk egg whites, cornstarch, grated garlic, salt and pepper until foamy.
  • 3. Dip calamari into mixture, shake off excess and dip and coat with panko bread crumbs. Sit in frig for about 20 minutes.
  • 4. Heat oil to 350 degrees in small skillet or use deep fryer. Fry calamari until golden (about 1 minutes), drain on paper towels and sprinkle with a little more salt. Can keep warm in 180 degree oven on a rack with door ajar until ready to add to Toss.
  • 5. For Calamari Toss, saute pepper flakes and chopped garlic in a little oil for just a little bit(30 seconds). Don't burn garlic. Add sliced celery and saute about 1 minute. Add lemon (sliced moons) at end and saute for about 20 seconds and remove from heat. Toss with finished calamari.
  • 6. For dipping sauce - Combine mayo, grated garlic, Italian parsley and lemon juice. Place on a small bowl to the side of the calamari.
  • 7. Finish with a little lemon zest over the top - OPTIONAL.

Tips:

  • Choose fresh, high-quality calamari. Look for calamari that is firm and has a slightly translucent appearance. Avoid calamari that is slimy or has a strong odor.
  • Clean the calamari thoroughly. Remove the head, tentacles, and ink sac. Cut the body into rings or strips.
  • Marinate the calamari before frying. This will help to tenderize the calamari and add flavor. You can use a simple marinade made with olive oil, lemon juice, garlic, and herbs.
  • Coat the calamari in flour before frying. This will help to create a crispy coating.
  • Fry the calamari in hot oil until it is golden brown. Be careful not to overcook the calamari, or it will become tough.
  • Serve the calamari immediately with your favorite dipping sauce.

Conclusion:

Fried calamari is a delicious and versatile dish that can be enjoyed as an appetizer or main course. It is a popular dish in many cultures around the world. With the right ingredients and techniques, you can easily make fried calamari at home. So next time you're looking for a tasty and easy seafood dish, give fried calamari a try. You won't be disappointed!

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