Crispy Calamari Marinara Sauce (Printable)
Light, golden fried calamari served with a zesty homemade marinara sauce for a flavorful start.
# What You Need:
→ Calamari
01 - 1.1 lb fresh calamari, cleaned and cut into 0.4 inch rings
02 - 1/2 cup buttermilk
03 - 1 tsp salt
04 - 1/2 tsp black pepper
→ Breading
05 - 1 cup all-purpose flour
06 - 1/2 cup cornmeal
07 - 1 tsp paprika
08 - 1/2 tsp garlic powder
09 - 1/4 tsp cayenne pepper (optional)
→ Frying
10 - 3 cups vegetable oil, for frying
→ Marinara Sauce
11 - 1 tbsp olive oil
12 - 2 cloves garlic, finely minced
13 - 14 oz canned crushed tomatoes
14 - 1 tsp dried oregano
15 - 1/2 tsp dried basil
16 - 1/2 tsp sugar
17 - Salt and black pepper, to taste
18 - 1 tbsp fresh parsley, chopped (optional, for garnish)
19 - Lemon wedges, to serve
# How-To Steps:
01 - Toss calamari rings with buttermilk, salt, and black pepper. Cover and refrigerate for 15 minutes.
02 - Combine flour, cornmeal, paprika, garlic powder, and cayenne pepper in a shallow dish.
03 - Heat vegetable oil in a deep skillet or heavy-bottomed pot to 350°F.
04 - In a small saucepan, heat olive oil over medium heat. Add garlic and sauté for 30 seconds. Stir in crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer uncovered for 10–12 minutes, stirring occasionally. Adjust seasoning as needed.
05 - Remove calamari from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, coating thoroughly.
06 - Fry calamari in batches without overcrowding for 1½ to 2 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels.
07 - Serve crispy calamari immediately with warm marinara sauce, garnished with parsley and lemon wedges.
# Helpful Tips:
01 -
- You get restaurant-quality crispiness without any weird tricks or special equipment.
- The marinara is homemade and zesty enough that it actually deserves the calamari, not the other way around.
- It's faster than ordering takeout and genuinely impresses people without making you sweat in the kitchen.
02 -
- The temperature of the oil matters more than anything else—too cool and you get grease, too hot and the outside burns while the inside stays chewy.
- Don't let the coated calamari sit around waiting to fry; the buttermilk will soak into the breading and you'll lose that contrast between tender inside and crispy outside.
03 -
- Soak calamari in buttermilk for up to an hour instead of just 15 minutes if you have time; the longer soak makes them even more tender without any downside.
- Lightly pat calamari dry before breading—moisture is the enemy of crispiness, so a quick paper towel pass makes a noticeable difference.