Crispy Calamari with Marinara (Printable View)
Golden fried calamari served with zesty marinara dipping sauce.
# What You’ll Need:
→ Calamari
01 - 1.1 lbs fresh calamari, cleaned and sliced into rings
02 - 1 cup buttermilk
→ Breading
03 - 1 cup all-purpose flour
04 - 1/2 cup fine cornmeal
05 - 1 tsp garlic powder
06 - 1 tsp paprika
07 - 1/2 tsp salt
08 - 1/2 tsp black pepper
→ Frying
09 - 4 cups vegetable oil for frying
10 - Lemon wedges for serving
→ Marinara Sauce
11 - 2 tbsp olive oil
12 - 2 garlic cloves, minced
13 - 14 oz can crushed tomatoes
14 - 1 tsp dried oregano
15 - 1/2 tsp chili flakes (optional)
16 - 1/2 tsp sugar
17 - Salt and black pepper to taste
18 - 1 tbsp chopped fresh basil (optional)
# Cooking Steps:
01 - Place calamari rings in a bowl and cover completely with buttermilk. Let marinate for 15 minutes.
02 - Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
03 - Stir in crushed tomatoes, oregano, chili flakes if using, sugar, salt, and pepper. Simmer uncovered for 10 to 12 minutes, stirring occasionally until slightly thickened. Stir in fresh basil and keep warm.
04 - In a shallow dish, mix together flour, cornmeal, garlic powder, paprika, salt, and black pepper until evenly combined.
05 - Heat vegetable oil in a deep pan or fryer to 350°F.
06 - Remove calamari from buttermilk, letting excess drip off. Dredge rings in the breading mixture, coating thoroughly.
07 - Fry calamari in batches for 1 to 2 minutes until golden brown and crispy, avoiding overcrowding. Drain on paper towels.
08 - Serve calamari hot alongside lemon wedges and marinara sauce for dipping.
# Expert Tips:
01 -
- Calamari stays tender inside while the breading shatters between your teeth, a texture contrast that's genuinely addictive.
- Homemade marinara sauce tastes like you've been simmering it for hours, though it takes barely twelve minutes.
- The whole dish comes together faster than ordering takeout, making it perfect for impressing people last-minute.
02 -
- Don't skip the buttermilk soak—I learned this the hard way with tough, rubbery results that no coating could fix.
- Temperature control is everything; oil that's too cool makes greasy food, too hot makes burnt shells with raw insides, so invest in a thermometer.
- Never crowd the pan while frying because the temperature drops immediately and you'll end up with disappointment instead of crispness.
03 -
- Pat calamari completely dry after soaking in buttermilk—excess moisture is the enemy of crispiness and will make your oil splatter.
- Save about two tablespoons of breading mixture until the end; if it gets damp partway through frying, swap it out for fresh seasoned flour so every piece has the same golden coat.