Crispy Calamari with Marinara

One of my favorite restaurant memories involves sitting at a crowded Italian-American spot on a rainy Tuesday, watching plate after plate of golden calamari sail past our table. We finally ordered some, and that first crunch revealed perfectly tender squid inside. I went home determined to crack the code, and after several batches that turned either soggy or rubbery, I finally landed on this version. Now it's become the appetizer my friends actually request when they come over.

Last summer I made a triple batch for my sister's birthday, standing over the stove while everyone gathered around the kitchen island. There's something magical about frying calamari, the way the kitchen fills with that irresistible sizzle and golden aroma. Every single ring disappeared before I even finished cooking the last batch, and the marinara was gone by the time I turned off the stove.

Ingredients

• 500 g cleaned squid tubes and tentacles: Fresh is ideal but thawed frozen works perfectly, just pat them completely dry before the buttermilk soak
• 240 ml buttermilk: The acidity here is what tenderizes the squid, so regular milk wont give you the same result
• 1 tsp salt and 1/2 tsp black pepper: Season the buttermilk mixture well, this is your only chance to flavor the squid itself
• 120 g all-purpose flour: This forms the base of your coating and helps the cornmeal stick
• 60 g cornmeal: The secret ingredient for that extra crunch that makes this feel like restaurant-quality calamari
• 1 tsp paprika: Adds a beautiful golden color and subtle smoky flavor to the coating
• 1/2 tsp cayenne pepper: Optional but highly recommended if you like a little warmth that plays off the sweet marinara
• 1/2 tsp garlic powder: Infuses flavor directly into the breading so every bite is seasoned throughout
• 750 ml vegetable oil: You need enough depth to submerge the calamari rings without them touching the bottom
• 400 g canned crushed tomatoes: Good quality tomatoes make all the difference here, no need to buy the most expensive brand but avoid the cheapest
• 2 tbsp olive oil: The foundation of your sauce, this brings a nice fruitiness
• 2 cloves garlic, minced: Add this after the onion so it doesnt burn and turn bitter
• 1/2 small onion, finely chopped: Taking the time to chop this small means your sauce will have a smoother texture
• 1/2 tsp dried oregano: Classic Italian herb that gives the sauce that familiar comforting flavor
• 1/4 tsp crushed red pepper flakes: Just enough heat to make things interesting without overwhelming the delicate calamari
• 1/2 tsp sugar: Balances the acidity of the tomatoes, a trick I learned from an Italian grandmother
• 1 tbsp fresh basil, chopped: Stir this in at the very end to preserve its bright flavor

Instructions

Marinate the calamari:

Combine the sliced squid rings and tentacles with buttermilk, salt, and pepper in a bowl. Cover and refrigerate for 15 minutes, this short soak makes a huge difference in tenderness.

Start the marinara:

Heat olive oil in a saucepan over medium heat, add chopped onion, and cook until soft about 3 minutes. The onion should be translucent and fragrant before adding the garlic.

Build the sauce base:

Add minced garlic and sauté for 30 seconds until fragrant but not browned. Pour in crushed tomatoes, oregano, red pepper flakes, sugar, salt, and pepper. Simmer for 10 to 12 minutes, stirring occasionally.

Finish the sauce:

Stir in fresh basil and adjust seasoning as needed. Keep warm while you fry the calamari, the flavors actually improve as it sits.

Mix the coating:

In a shallow bowl, whisk together flour, cornmeal, paprika, cayenne if using, and garlic powder. Make sure this is well combined so every calamari ring gets evenly seasoned.

Heat the oil:

Pour vegetable oil into a deep pan or fryer and heat to 180°C (350°F). I use a kitchen thermometer because oil temperature is everything for perfect frying.

Coat the calamari:

Remove calamari from buttermilk, shake off excess liquid, and dredge in the flour mixture until well coated. Shake gently to remove excess coating, a thin, even layer is better than a thick one.

Fry in batches:

Fry calamari for 1 to 2 minutes until golden and crisp. Do not overcrowd the pan, I do about 6 to 8 rings at a time for the best results.

Drain and serve:

Remove with a slotted spoon and drain on paper towels. Serve immediately with warm marinara sauce and lemon wedges while still hot and crunchy.

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My dad claims he doesnt like seafood but will happily devour these whenever I make them, dipping each ring into the marinara and declaring them not fishy at all. Watching someone convert from calamari skeptic to fan is one of my favorite kitchen moments.

Getting That Perfect Crunch

The cornmeal in the breading is what gives you that satisfying crunch that people love about restaurant calamari. I tried making this with just flour for years and could never figure out why mine turned out bready instead of crispy. That small addition of cornmeal changes everything.

Marinara Make-Ahead Magic

The sauce actually tastes better if you make it a day ahead, which makes this recipe much more manageable for entertaining. I like to cook it on Sunday, let it cool, and refrigerate it. Then when guests arrive, I just need to warm it up while I fry the calamari.

The Temperature Game

Oil temperature is the difference between rubbery calamari and perfectly tender rings. I learned this the hard way after years of disappointing batches. If your oil is too hot, the coating burns before the squid cooks through. Too cool, and you get soggy, greasy rings. That sweet spot at 350°F is worth monitoring closely.

• Invest in an inexpensive kitchen thermometer if you fry often, it takes the guesswork out completely
• Let your oil return to temperature between batches, patience here pays off in crunchiness
• Never cover fried calamari or the steam will make the coating soft almost immediately

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Theres something deeply satisfying about making crispy calamari at home, transforming those pale rings into golden perfection. Share them while theyre hot and watch them disappear.

Recipe FAQs

→ How do I get the calamari extra crispy?

Double-dipping the calamari rings in buttermilk and the flour mixture before frying helps achieve an extra crunchy texture.

→ What oil is best for frying calamari?

Vegetable oil is ideal for deep frying at 180°C (350°F) to ensure crispiness without imparting unwanted flavors.

→ Can I prepare the marinara sauce ahead of time?

Yes, the marinara sauce can be made in advance and reheated gently before serving to save time.

→ How should I serve the calamari for best flavor?

Serve immediately after frying with warm marinara sauce, lemon wedges, and a sprinkle of fresh parsley for brightness.

→ Are there any good beverage pairings?

Crisp white wines like Pinot Grigio or Vermentino complement the dish’s bright and savory notes well.