Crispy Fried Calamari (Gluten-free)

Indulge in crispy, delicious Fried Calamari!

https://www.snappersfish.com/post/crispy-fried-calamari-gluten-free

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Ingredients

FOR THE SPICY MARINARA:

• 3 tbsp. Olive Oil

• 3 cloves Garlic, Thinly Sliced

• 1/2 tsp. Red Pepper Flakes, Or More To Taste

• 15 whole Peeled Tomatoes

FOR THE CALAMARI:

• 1 1/4 c. Sweet White Rice Flour

• 1 tsp. Kosher Salt

• 1 3/4 c. Gluten Free Beer

• Oil, For Frying

• 3/4 lb. Small Squid, Cleaned, Bodies Cut Into 1/2-inch Thick Rings

• 3 tbsp. Cornstarch

• Lemon Wedges, To Serve

Directions

1. For the spicy marinara dipping sauce, in a medium pot over medium heat, add olive oil, garlic and red pepper flakes. Toast for 2–3 minutes until garlic is golden. Add tomatoes and simmer for another 5 minutes.
   

2. Transfer the contents to a blender and puree on high. Put sauce back into the pot and simmer on low heat until sauce thickens slightly. Set aside.
   

3. For the calamari, in a medium mixing bowl, whisk together rice flour, kosher salt and beer until smooth. Set aside.
   

4. In a large pot fitted with a thermometer, heat oil over medium heat.
   

5. While oil is heating, pat squid dry with a paper towel and toss squid with cornstarch in a medium bowl. Add squid rings and tentacles to the batter.
   

6. When oil reaches between 350-375ºF, carefully add about 8 pieces of batter-coated squid to the pot. Stir carefully with a slotted spoon until golden and crispy, about 1 to 1 1/2 minutes. Transfer to a paper-towel-lined sheet pan and continue to fry in batches.
   

7. When squid is done, pile on a serving platter and serve with warm spicy marinara for dipping and a few lemon wedges on the side.