Sicilian Style Breaded Calamari Fried with Potatoes

Описание: Sicilian Style Breaded Calamari Fried with Potatoes
Today I am making a simple and delicious meal today, featuring fried calamari and potato bites. This easy recipe shows how to coat squid and potatoes in breadcrumbs and fry them until golden, perfect for a quick home cooking session. These make for a wonderful Italian appetizer or a convenient snack.

Breaded calamari is one of those simple Sicilian dishes that brings everyone to the table. In this video I show how I make Sicilian style breaded calamari with potatoes, cooked gently on the hob using olive oil, herbs, lemon zest, and a breadcrumb mixture that does all the work. It is affordable, practical, and deeply Mediterranean, the kind of food many of us grew up eating, especially at home rather than in restaurants.

What makes this dish special is not just the calamari, but the way the same breadcrumb mixture is used again for the potatoes, allowing flavours to carry through and nothing to be wasted. It is a plate that works beautifully for families, even for children who think they do not like fish.

In the video I also share a simple oven version, ideas for balancing the plate with a fresh tomato and mozzarella salad, and a few small details that make all the difference, from temperature control to how the breadcrumbs are dressed.

If you try this recipe, let me know how you get on and whether you cooked it on the hob or in the oven.

INGREDIENTS (as used in the video)
For the breaded calamari and potatoes

Frozen calamari rings, defrosted (about 500 g)
Potatoes, peeled (about 3 medium potatoes)
Plain flour, enough for coating
Dried breadcrumbs, enough for calamari and potatoes
Eggs, 3
Olive oil, for frying
Rosemary, finely chopped
Sage, finely chopped
Parsley, chopped (from freezer or fresh)
Mild fresh chilli pepper or chilli flakes (optional)
Garlic cloves, 2, crushed
Grana Padano or Parmigiano, 2 tablespoons, grated
Lemon zest, from 1 lemon
Black pepper, to taste
Salt, a small amount

For the salad
Tomatoes, sliced
Fresh mozzarella, sliced
Olives in olive oil
Extra virgin olive oil
Black pepper
Salt
Lemon slice or fresh basil (optional)

RECIPE METHOD
1. Prepare the breadcrumb mixture

Beat 2 eggs in a bowl.
In a separate bowl mix breadcrumbs with rosemary, sage, parsley, chilli if using, crushed garlic, grated Grana or Parmigiano, lemon zest, pepper, and a small amount of salt. Mix well and set aside.

2. Prepare the potatoes
Peel the potatoes and cut them into slices about 1 cm thick, then into small cubes. Set aside.

3. Coat the calamari
Place the calamari rings straight into the flour and coat well.
Move them into the beaten eggs, turning until fully covered.
Transfer to the breadcrumb mixture, coating evenly. Shake off excess and set aside.

4. Coat the potatoes
Add the potatoes to the flour and coat.
Add 1 more egg to the remaining egg mixture and mix.
Transfer potatoes to the egg, then into the breadcrumbs, coating thoroughly.

5. Cook the calamari (hob method)
Heat olive oil in a pan until hot, then reduce to medium.
Fry the calamari gently, without rushing, about 3 minutes per side until golden.
Remove and drain on kitchen paper.

6. Cook the potatoes
Using the same oil, add the potatoes.
Keep the heat just below medium, cover with a lid, and cook for about 20 minutes, turning halfway and adding a little oil if needed.

7. Oven version (optional)
Line a tray with baking paper, add calamari and potatoes, drizzle with olive oil.
Bake at 190°C fan (or 210°C conventional) for 20–25 minutes, turning once.

8. Finish and serve
Serve with a simple tomato and mozzarella salad, olives, olive oil, and a slice of lemon.

CHAPTERS
00:00 Introduction and dish overview
00:29 Preparing eggs and breadcrumbs
01:02 Herbs, garlic, cheese, and lemon zest
03:57 Preparing the potatoes
04:57 Coating the calamari
06:07 Coating the potatoes
07:29 Heating the oil and starting to cook
08:26 Frying the calamari
10:22 Frying the potatoes
11:02 Oven cooking option
13:02 Preparing the salad
14:00 Plating and tasting
14:33 Final thoughts and goodbye

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