Crispy Calamari with Marinara (Printable View)
Golden fried calamari rings served with a tangy homemade marinara sauce for dipping.
# What You’ll Need:
→ Calamari
01 - 1 lb fresh or thawed calamari, cleaned and cut into 1/2-inch rings
02 - 1 lemon, cut into wedges
→ Breading
03 - 1 cup all-purpose flour
04 - 1/2 cup cornmeal or fine semolina
05 - 1 tsp sea salt
06 - 1/2 tsp black pepper
07 - 1/2 tsp smoked paprika (optional)
→ Frying
08 - 3 cups vegetable oil, for deep frying
→ Marinara Dipping Sauce
09 - 14 oz canned crushed tomatoes
10 - 2 tbsp olive oil
11 - 2 garlic cloves, minced
12 - 1/2 small onion, finely chopped
13 - 1/2 tsp dried oregano
14 - 1/4 tsp chili flakes (optional)
15 - 1/2 tsp sugar
16 - Salt and freshly ground black pepper, to taste
17 - 1 tbsp fresh basil, chopped (optional)
# Cooking Steps:
01 - Heat olive oil in a small saucepan over medium heat. Sauté onion until soft, about 2 minutes. Add garlic and cook for 30 seconds. Stir in crushed tomatoes, oregano, chili flakes, sugar, salt, and pepper. Simmer uncovered for 10 to 15 minutes, stirring occasionally, until slightly thickened. Stir in basil if using. Keep warm.
02 - Rinse calamari rings under cold water and pat dry thoroughly with paper towels.
03 - In a shallow bowl, combine flour, cornmeal, salt, black pepper, and smoked paprika. Toss calamari rings in the mixture until evenly coated. Shake off excess.
04 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F. Fry calamari in small batches for 1 to 2 minutes, until golden and crisp. Avoid overcrowding.
05 - Remove calamari with a slotted spoon and drain on paper towels.
06 - Serve hot, garnished with lemon wedges alongside the warm marinara dipping sauce.
# Expert Tips:
01 -
- Crispy exterior with impossibly tender calamari inside—the contrast is addictive and feels fancy without the fuss.
- That homemade marinara tastes nothing like jarred sauce, and your guests will ask for the secret ingredient (spoiler: it's the slow simmer and fresh basil).
02 -
- If your oil temperature dips below 170°C, the calamari absorbs oil and turns soft instead of crispy—get a thermometer and trust it more than your instincts.
- Overcrowding the pan drops the oil temperature instantly, so fry in small batches even if it feels slow; this one decision makes the difference between rubbery and tender.
03 -
- Pat the calamari completely dry and don't skip this step—even a little moisture causes splattering oil and prevents the coating from crisping properly.
- Add a tiny pinch of cayenne to the breading mixture if you want a quiet heat that builds slowly, or use smoked paprika for warmth without spice.