Crispy Calamari with Marinara (Printable Version)

Golden-fried calamari rings paired with a flavorful homemade marinara sauce for dipping.

# What You'll Need:

→ For the Calamari

01 - 1.1 lb cleaned squid tubes and tentacles, sliced into 1/2-inch rings
02 - 1 cup buttermilk
03 - 1 tsp salt
04 - 1/2 tsp black pepper

→ For the Breading

05 - 1 cup all-purpose flour
06 - 1/2 cup cornmeal
07 - 1 tsp paprika
08 - 1/2 tsp cayenne pepper (optional, for heat)
09 - 1/2 tsp garlic powder

→ For Frying

10 - 3 cups vegetable oil, for deep frying

→ For the Marinara Dipping Sauce

11 - 14 oz canned crushed tomatoes
12 - 2 tbsp olive oil
13 - 2 cloves garlic, minced
14 - 1/2 small onion, finely chopped
15 - 1/2 tsp dried oregano
16 - 1/4 tsp crushed red pepper flakes (optional)
17 - 1/2 tsp sugar
18 - Salt and black pepper, to taste
19 - 1 tbsp fresh basil, chopped (or 1 tsp dried basil)

→ For Serving

20 - Lemon wedges
21 - Fresh parsley, chopped (optional)

# Directions:

01 - Place calamari rings and tentacles in a bowl with buttermilk, salt, and black pepper. Toss well to coat, cover, and refrigerate for 15 minutes.
02 - Heat olive oil in a saucepan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and sauté for 30 seconds until fragrant.
03 - Pour in crushed tomatoes, oregano, red pepper flakes (if using), sugar, salt, and black pepper. Simmer for 10-12 minutes, stirring occasionally, until slightly thickened.
04 - Stir in basil and adjust seasoning as needed. Keep warm while preparing calamari.
05 - In a shallow bowl, whisk together flour, cornmeal, paprika, cayenne (if using), and garlic powder until well combined.
06 - Heat vegetable oil in a deep pan or fryer to 350°F.
07 - Remove calamari from marinade, shake off excess buttermilk, and dredge in flour mixture until well coated on all sides.
08 - Fry calamari in batches for 1-2 minutes until golden and crisp. Do not overcrowd the pan to maintain proper oil temperature.
09 - Remove with a slotted spoon and drain on paper towels. Serve immediately with warm marinara sauce, lemon wedges, and a sprinkle of parsley if desired.

# Expert Hints:

01 -
  • The buttermilk soak makes the calamari impossibly tender while creating the perfect sticky surface for the breading
  • That cornmeal in the coating gives you restaurant-level crunch that actually lasts longer than five minutes
  • The homemade marinara comes together in about 15 minutes but tastes like it simmered all afternoon
02 -
  • The buttermilk soak is non-negotiable, it breaks down the squid and keeps it tender during high-heat frying
  • Let your coated calamari sit for a minute before frying, this helps the coating adhere better so it doesnt fall off in the oil
  • Never skip the paper towel step, any excess oil will make the coating soggy within seconds
03 -
  • Work quickly once you start frying, calamari is best when it goes straight from hot oil to hungry mouths
  • Double-dipping in buttermilk and flour creates an extra-thick, super-crunchy coating if you want maximum texture
  • Keep your marinara warm rather than piping hot, you want to complement the hot calamari not burn your tongue

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