Our Fried Calamari with Spicy Marinara Sauce is Easier To Make Than You Think
I LOVE fried calamari and I hadn’t had any in such a long time because it was usually something I would order in a restaurant and the dish is typically laden with FODMAPs. This classic was ripe for a makeover and our version for Low FODMAP Gluten-Free Fried Calamari with Spicy Marinara Sauce is pretty fabulous, if I say so myself.
Batter Fried Calamari
The first part of the recipe that I needed to address was the batter. I wanted it to be low FODMAP as well as gluten-free. My good friend Michael H. makes awesomely crispy, crunchy fried chicken and I reached out to him for direction.
He assured me that a combo of cornstarch and rice flour would do the trick – and to use club soda.
Now, Michael grinds his own rice to make a fresh flour and while I applaud his “from scratch” approach, I wanted all of you to be able to replicate this dish easily, so I knew I would be using purchased rice flour.
I was surprised when a friend said she hadn’t heard about using club soda in batters. Those bubbles can help create a lightness and that’s why it is the liquid of choice here. My Nana used it to make her Matzo Balls.
Sometimes the old-fashioned approach is the best – and adopted by various cultures.
You gotta have something delicious to dip all that crispy friend calamari into and a well-seasoned marinara sauce is the way to go.
I started with Fody Marinara Pasta Sauce and simply added some red pepper flakes for the perfect fried calamari accompaniment.
This dish is so much easier than you might expect…give it a try and let us know what you think!
Recipe Sponsored By Fody Foods
Low FODMAP Gluten-Free Fried Calamari with Spicy Marinara Sauce
Our Low FODMAP Gluten-Free Fried Calamari with Spicy Marinara Sauce is safe for you while following the low FODMAP diet. And it is easier to make than you think.
Spicy Marinara Sauce:
- 1, 19.4 ounce (550 g) jar Fody Marinara Pasta Sauce
- 1 teaspoon red pepper flakes, or less, if you like
For the Sauce:
Simply stir the Fody Marinara Pasta Sauce and the red pepper flakes together in a small saucepan and heat over medium heat, stirring often, until hot all the way through; cover and set aside.
For the Calamari:
Cut the squid bodies into 1/2-inch (12 mm) rings. Pat the rings and the squid tentacles very dry and place in a bowl. Toss with 1/4 cup (28 g) of cornstarch; set aside.
- Set up your deep-fat fryer or a deep pot with at least 3-inch to 4-inches (7.5 cm to 10 cm) of oil. Attach a thermometer if using a pot and bring oil to 350°F/180°C.
- Meanwhile, whisk the remaining 3/4 cup (84 g) cornstarch, white rice flour, salt and pepper together in a large mixing bowl. Add the club soda slowly, whisking all the while, just until you have a fluid batter that is be about the texture of heavy cream. It should be thin enough to flow, but thick enough to stick and coat your squid.
- Arrange a triple layer of paper towels near the fryer.
- Once the fat comes to temperature, use tongs to lift a small amount of squid and dip into the batter to coat completely. Again using the tongs, allow the excess batter to drip back into the bowl and transfer the batter-covered squid into the hot oil. Only add a small amount of squid at the time so as not to crowd the pot/fryer.
- Fry the squid for a minute or two minutes, then flip over using a slotted spoon or spider to fry the second side. The calamari will only take a few of minutes to cook and become light golden brown. Once done, remove from fat and drain on paper towels. Repeat with remaining squid and batter.
- Pile the fried calamari onto a serving platter, along with the warm Spicy Marinara in a small bowl and lemon wedges. Server immediately!
- Like most fried foods, this recipe is best enjoyed as close to preparation time as possible. Fry 'em and serve 'em! Don't forget the spritz of lemon; it really adds a necessary fresh, acidic flavor.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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