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Fried Calamari

Fried Calamari
Staff Writer
Fried Calamari

One Bellevue

Fried Calamari

For this twist on fried calamari, Chef Thiele adds tangy banana peppers and capers, which add a burst of saltiness to each bite. The best part? The side of marinara sauce for dipping.


  • 4 ounces flour
  • 4 ounces Fish Chick batter (or a mix of corn and all-purpose flour)
  • 1 teaspoon paprika
  • 1 teaspoon chile powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Calamari (with heads)
  • 1 ounce pepperoncini, sliced
  • ¼ cup capers, drained
  • 1 teaspoon minced garlic
  • 1 ounce white wine
  • ½ ounce butter
  • 3 ounces marinara sauce


Combine all the dry ingredients and whisk together. Slice the calamari into ¼-inch rings and full tentacles. Dredge the calamari in the flour mixture and deep fry for 3 minutes (or panfry until crisp all over). Meanwhile, sauté the pepperoncini, capers, and minced garlic. Deglaze with white wine, then add butter. When the calamari is finished, toss into butter mixture. Serve with a bowl of marinara on the side to dip in.

Calamari Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Calamari Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.