Save to Pinterest Golden, tender calamari rings get a light crispy coating and fry up perfectly in under two minutes. The buttermilk soak ensures tenderness while the flour-cornstarch blend creates that satisfying crunch everyone loves.
The homemade marinara sauce comes together quickly with garlic, crushed tomatoes, and Italian herbs. Simmered gently, it develops deep flavor that pairs beautifully with the delicate seafood.
Serve these piping hot with lemon wedges and fresh parsley for an authentic Italian starter. The combination of textures—crisp exterior, tender interior, with tangy sauce—makes this restaurant-quality dish perfect for gatherings or a special dinner at home.
The kitchen at my first restaurant job had this tiny corner station dedicated solely to frying calamari, and the chef would stand there with his stopwatch timing every batch like his life depended on it. I learned pretty quickly that the difference between restaurant-quality crispy calamari and the rubbery stuff is about thirty seconds and proper temperature control. Now whenever I make this at home, I can still hear him yelling about oil temperature and crowded pans.
Last summer I made a triple batch for my brothers birthday party, standing over the stove while everyone else was out back. Something about frying food just draws people into the kitchen, and suddenly I had an audience waiting for each fresh batch to hit the paper towels. The platter vanished in minutes, leaving nothing but empty lemon rinds and requests for the sauce recipe.
Ingredients
- Calamari: Fresh squid cleaned and cut into rings works best, but frozen thawed properly works fine too
- Buttermilk: This tenderizes the seafood and helps the flour mixture adhere perfectly
- Flour mixture: The cornstarch combo creates that restaurant style crunch we all love
- Marinara sauce: Simple ingredients come together into something better than any jarred version
Instructions
- Soak the calamari:
- Place rings in buttermilk and chill for at least 15 minutes to tenderize
- Prepare the sauce:
- Heat olive oil and sauté garlic for 30 seconds before adding tomatoes and herbs
- Mix the coating:
- Combine flour, cornstarch, salt, pepper and paprika in a shallow dish
- Heat the oil:
- Bring oil to 180°C in a deep fryer or heavy pan
- Coat the rings:
- Remove calamari from buttermilk, letting excess drip off, then dredge in flour mixture
- Fry in batches:
- Cook rings for 1 to 2 minutes until golden and never overcrowd the pan
- Drain and serve:
- Transfer to paper towels and serve immediately with warm sauce and lemon wedges
Save to Pinterest My grandmother used to say that good calamari should be like eating a cloud, impossibly light with just enough crunch. She was right, and that texture is exactly what keeps people reaching for just one more piece.
Getting the Perfect Crisp
The oil temperature makes or breaks this dish, so use a thermometer if you have one. When the calamari hits hot oil it should bubble actively and rise to the surface within seconds.
Sauce Timing
Start the marinara while the calamari soaks, then keep it warm on the lowest setting. The sauce actually improves with those extra minutes of gentle simmering time.
Serving Like a Pro
Transfer calamari to a warmed platter and serve immediately while still audibly crispy. The moment it sits too long that beautiful crunch starts to soften.
- Set out small bowls of sauce for easy dipping
- Extra lemon wedges brighten everything
- Keep fried batches in a warm oven until everything is ready
Save to Pinterest Nothing beats the sound of that first crunch when everyone digs in together.
Recipe FAQs
- → How do I keep calamari tender?
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Soak cleaned squid rings in buttermilk for at least 15 minutes before frying. The acid and enzymes in buttermilk break down proteins, ensuring the meat stays tender even after high-heat cooking.
- → What oil temperature is best?
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Maintain oil at 180°C (350°F) for optimal results. Too cool and the calamari absorbs excess grease, too hot and the exterior burns before the interior cooks through. Use a kitchen thermometer for accuracy.
- → Can I make this gluten-free?
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Absolutely. Substitute all-purpose flour with a 1:1 gluten-free flour blend. The cornstarch already helps create a light texture, so the final result remains crispy and delicious.
- → How long does the marinara keep?
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The sauce stores well in an airtight container in the refrigerator for up to 5 days. It actually tastes better the next day as flavors meld. Reheat gently on the stove before serving.
- → Why fry in batches?
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Crowding the pan drops oil temperature dramatically, resulting in soggy, greasy calamari. Fry only a handful of rings at a time to maintain consistent heat and achieve that perfect golden crunch.
- → Can I bake instead of fry?
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Baking yields a softer texture but works for a lighter version. Coat rings as directed, spray with oil, and bake at 220°C (425°F) for 12-15 minutes, flipping halfway. The crunch will be less pronounced.
