Crispy Calamari Marinara Sauce

There was this tiny Italian spot downtown where my friends and I would squeeze into a booth every Friday night, always ordering the same appetizer before even looking at the menus. The waiter would bring out this mountain of golden calamari rings, steaming hot and impossibly crispy, with a little ramekin of red sauce that disappeared in seconds. I spent years trying to recreate that perfect crunch at home, burning batch after batch until I finally learned the secret lies in a simple buttermilk soak and patience with the oil temperature.

Last summer my sister came over skeptical about homemade calamari, claiming restaurant versions were the only ones worth eating. I pulled the first batch from the oil, that satisfying sizzle still filling the kitchen, and watched her face light up after one bite. We stood around the counter eating them straight from the paper towels, burning our fingers and not caring one bit, while the marinara simmered away on the back burner.

Ingredients

• 500 g fresh calamari: Fresh rather than frozen makes a huge difference in texture and tenderness after frying
• 1 cup buttermilk: The acidity tenderizes the calamari while creating the perfect surface for the flour mixture to adhere
• 1 cup all-purpose flour: Forms the base of your crispy coating and browns beautifully in hot oil
• 1/2 cup cornmeal: Optional but adds incredible crunch and a gorgeous golden color to every ring
• 1/2 tsp paprika: Subtle warmth and helps achieve that appetizing golden brown hue
• 1/2 tsp garlic powder: Layers savory flavor throughout the coating without burning like fresh garlic would
• Vegetable oil: Neutral flavor and high smoke point make it ideal for deep frying
• 1 tbsp olive oil: Creates the aromatic foundation for your homemade marinara
• 2 garlic cloves: Mined finely so they infuse the sauce without leaving harsh raw bits
• 400 g canned crushed tomatoes: San Marzano varieties yield the best balance of sweetness and acidity
• 1/2 tsp dried oregano and basil: Classic Italian herbs that bloom beautifully in the simmering sauce
• 1/4 tsp red pepper flakes: Adds gentle warmth that cuts through the richness of the fried calamari
• 1 tsp sugar: Just enough to tame any harsh acidity from the tomatoes

Instructions

Soak the calamari:

Place the rings in buttermilk seasoned generously with salt and pepper, letting them sit for 15 minutes while the buttermilk works its tenderizing magic

Start the marinara:

Sauté minced garlic in olive oil until fragrant, then add crushed tomatoes, herbs, red pepper flakes, and seasonings, letting everything simmer together into a thick, zesty sauce

Mix your coating:

Whisk together flour, cornmeal, paprika, and garlic powder in a shallow bowl until the spices are evenly distributed

Heat the oil:

Bring your oil to 180°C (350°F) in a deep fryer or heavy pot, maintaining that temperature throughout frying for the crispiest results

Dredge the rings:

Shake excess buttermilk from the calamari and coat each piece thoroughly in the flour mixture, pressing gently to help it adhere

Fry in batches:

Cook the calamari for 1 to 2 minutes until golden brown, being careful not to crowd the pot which drops the oil temperature

Season and serve:

Transfer to paper towels, sprinkle immediately with salt, and serve piping hot with marinara sauce, lemon wedges, and fresh parsley

Save

My dad always said the key to great calamari is the sound it makes when you bite into it, that satisfying crunch echoing through the room before you even taste the tender squid inside. Now whenever I make this recipe, I take that first bite and listen for that familiar crunch, knowing I got it right.

Getting The Texture Right

The buttermilk soak is non negotiable for achieving restaurant tenderness at home. Those 15 minutes give the enzymes time to break down muscle fibers while the coating clings perfectly to the surface.

Oil Temperature Secrets

Invest in an instant read thermometer because guessing oil temperature leads to either burnt or soggy calamari. The sweet spot between 350°F and 375°F creates that golden crust while cooking the squid through perfectly.

Marinara Make Ahead Magic

This sauce actually tastes better made a day ahead as the flavors have time to marry and deepen.

• Double the batch and freeze half for emergency craving nights
• Taste and adjust seasonings after simmering as tomatoes vary in acidity
• Add a splash of red wine for extra depth if desired

Save

Theres something irresistibly communal about a platter of crispy calamari, fingers reaching in and that first shared crunch around the table.

Recipe Questions & Answers

→ How do I ensure the calamari stays tender?

Marinate calamari rings in buttermilk for at least 15 minutes to soften the texture before coating and frying.

→ Can I use frozen calamari for this dish?

Fresh calamari is preferred for tenderness, but if using frozen, thaw completely and pat dry to avoid sogginess.

→ What oil is best for frying calamari?

Vegetable oil with a high smoke point is ideal for deep frying to achieve a crispy exterior.

→ How can I add extra crunch to the breading?

Mix cornmeal into the flour coating for an enhanced crunchy texture on the calamari rings.

→ What herbs flavor the marinara sauce?

Oregano and basil add classic Italian aromas, balanced by garlic and a touch of red pepper flakes for mild heat.