Italian Meat & Fish Recipes


Crispy crunchy fried calamari  can be found in almost any Italian restaurant in the throughout the world.

Though it can seem to be a little intimidating, it’s very easy to make at home.

Cleaning the calamari can take a little getting used too. In some stores you can find it cleaned and ready for cooking or even frozen or pre-breaded which I don’t recommend. Fresh is always best.

Just make sure you don’t overcook the calamari or it will get tough and chewy.

Your aiming for tender and crisp.





  • 2 pounds of squid, cleaned and cut into rings.
  • 1 and 1/2 cups of all purpose flour.
  • 1 tsp of dried oregano
  • 1 tsp of salt
  • 1 tsp of fresh ground black pepper
  • Vegetable oil for fryingPREPARATION


  • Clean the squid by holding the body with one hand carefully pull out the tentacles with the other. Remove the quill like bone from the inside of the body.
  • Peel the skin off the body. Cut the head away from the tentacles then remove the mouth from the base of the tentacles.
  • Rinse the body and tentacles well under cold water.
  • Cut the body into 1/2 inch rings.
  • Pat dry.
  • In a medium size pot heat the oil to 375 degrees.
  • In a medium size bowl, mix the flour and oregano  together.
  • Dredge the calamari in the flour and deep fry in small batches for a bout 1 minute.
  • Drain the calamari on a paper towel.
  • Season with salt and pepper.



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