Recipe courtesy of Chuck Hughes
Total:
4 hr 40 min
Active:
30 min
Yield:
4 servings
Level:
None
Total:
4 hr 40 min
Active:
30 min
Yield:
4 servings
Level:
None

Ingredients

  • 1 pound fresh calamari
  • 2 cups milk
  • Juice of 1 lemon
  • 1 teaspoon garlic hot sauce (recommended: Tabasco)
  • 2 cups flour
  • Salt and freshly ground black pepper
  • 1 teaspoon sweet paprika
  • 1 teaspoon cayenne pepper
  • 3 eggs
  • Vegetable oil, for frying
  • Puttanesca Dipping Sauce, recipe follows
  • Lemon wedges, for serving
Puttanesca Dipping Sauce:
  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon tomato paste
  • 2 anchovy fillets, finely chopped
  • 1/4 cup pitted, diced black olives
  • 1 tablespoon capers
  • 3 tomatoes, diced
  • A pinch chile flakes
  • 1/4 cup chopped fresh parsley
  • Zest of 1/2 lemon
  • Salt and freshly ground black pepper

Directions

Watch how to make this recipe.

Clean the calamari and cut the bodies into thick rings, reserving the tentacles separately.

Mix the milk and lemon juice in a large bowl. Let rest for 5 minutes until it thickens. Add the garlic hot sauce. Add the calamari and soak in the buttermilk for up to 4 hours. 

In a bowl, mix the flour, 1 teaspoon salt, 1 teaspoon black pepper, paprika and cayenne. Beat the eggs in another bowl. 

Remove the calamari from the buttermilk and drain. Dip into the beaten egg, and then the flour mixture. 

Fill a heavy skillet with 2 cups vegetable oil and heat over medium-high heat to 360 degrees F, or set a deep fryer to 360 degrees F. Fry the calamari, in batches, until brown and crispy, about 4 minutes. Place on a plate and pat dry any excess oil. Sprinkle with salt and pepper. Serve with the Puttanesca Dipping Sauce and lemon wedges.

Puttanesca Dipping Sauce:

Heat the olive oil in a saucepan over medium heat. Add the shallot and saute for 2 minutes. Add the garlic, tomato paste, anchovies, olives, capers and tomatoes. Saute for another 5 minutes. Season with salt, pepper and chile flakes. (Add a little water if it's too thick.) Stir in the parsley and lemon zest.

IDEAS YOU'LL LOVE

Fried Calamari

Recipe courtesy of Giada De Laurentiis

Dry Fried Calamari

Recipe courtesy of Alton Brown

Wet Fried Calamari

Recipe courtesy of Alton Brown

Fried Squid

Fried Calamari

Recipe courtesy of David Rocco

Fried Calamari

Recipe courtesy of Tessa Kiros

Fried Chicken Oysters and Squid Ink Linguini

Pizza with Fried Calamari (from Al Forno)

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Dinner at Tiffani's

7:30am | 6:30c

Dinner at Tiffani's

8:30am | 7:30c

Dinner at Tiffani's

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Unique Sweets

3:30pm | 2:30c

Unique Sweets

4:30pm | 3:30c

Cake Hunters

5:30pm | 4:30c

Cake Hunters

6:30pm | 5:30c

Cake Hunters

7:30pm | 6:30c
On Tonight
On Tonight

Cake Hunters

8pm | 7c

Cake Hunters

8:30pm | 7:30c

Cake Hunters

9:30pm | 8:30c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cake Hunters

12am | 11c

Cake Hunters

12:30am | 11:30c

Cake Hunters

1am | 12c

Cake Hunters

1:30am | 12:30c

Cake Hunters

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here