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(The Cake Boss) Fried Calamari


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Rate this recipe 4.3/5 (21 Votes)
(The Cake Boss) Fried Calamari 1 Picture


  • 1 lb calarmari rings
  • 1 c buttermilk
  • 1 tsp hot red pepper sauce
  • 1-1/2 tsp fine sea salt
  • 1-1/3 cups Wondra flour
  • 2/3 c semolina flour
  • 4 Tbs cornstarch, sifted
  • oil for deep frying
  • Salt for finishing
  • Lemon wedges


Servings 1
Adapted from


Step 1

1. Whisk together the buttermilk, pepper sauce and the 1/2 teaspoon salt in a medium bowl. Add the calamari pieces and turn to coat. Cover and refrigerate 1-2 hours.

2. Whisk together the Wondra flour, semolina and cornstarch in medium bowl.

3. In a large heavy-bottomed pot or deep fryer, pour in 3″ of oil. Heat over high until 375°F (use deep-frying/candy thermometer). Remove a handful of calamari from the buttermilk and drop into the flour mixture and toss to coat evenly. Place dredged pieces in a fine-meshed strainer and shake excess flour back into the bowl.

4. Gently place the calamari in the hot oil and fry until pale golden brown — about one minute. Remove with slotted spoon or Chinese handled strainer. Place on paper towel-lined plate, sprinkle with salt and serve with lemon wedges and dipping sauce.

Whisk all ingredients together to combine well.

In a 3-4 qt. pot, heat the oil and garlic together. When garlic becomes pale gold and fragrant add the tomatoes, salt and basil sprig. Stir well to combine and bring sauce to a boil, then reduce to a simmer. Simmer sauce, 20-30 minutes, stirring occasionally until sauce has thickened and is richly flavored. Remove from heat, check for seasoning and stir in the torn basil leaves.

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