Crispy Calamari with Marinara

The first time I attempted fried calamari at home, my tiny apartment smelled like a seaside fish market for days. I was trying to recreate that restaurant-quality crunch we had on our anniversary, and honestly, my first attempt was a soggy disaster. But something about that first bite of perfectly fried squid made me determined to figure out the secret. Now, after countless batches and some very patient taste-testing friends, I finally cracked the code.

Last summer, my cousin visited from Italy and watched me make this with such skepticism. When I served the first batch piping hot from the fryer, she took one bite and went silent for a full ten seconds. Then she grabbed a second piece and asked if I had been secretly taking lessons from her nonna. We spent the rest of the evening picking at the platter, talking about her childhood by the coast, and ignoring the main course completely.

Ingredients

• Fresh squid: I have learned the hard way that frozen squid works, but fresh makes such a difference in texture and that clean, briny flavor
• Buttermilk: This is the secret weapon that both tenderizes and helps the coating actually stick instead of sliding off in the hot oil
• Cornmeal: Adds that extra crunch and golden color you cannot get from flour alone
• Garlic powder: Provides a subtle savory backbone without any burnt bits of fresh garlic in the coating
• Paprika: Gives the fried squid that gorgeous appetizing color and just a hint of sweetness
• Canned crushed tomatoes: Honestly, I prefer these for marinara over fresh tomatoes because they are consistent and already perfectly broken down
• Chili flakes: Even if you do not like heat, a tiny pinch wakes up the sauce and balances the sweetness of the tomatoes

Instructions

Make the sauce first:

Heat olive oil in a small saucepan until it shimmers, then add minced garlic and let it sizzle for exactly one minute until fragrant but not brown

Build the marinara:

Pour in crushed tomatoes with oregano, basil, chili flakes, and sugar, then season generously and let it bubble uncovered until thickened slightly

Finish the sauce:

Stir in fresh parsley right at the end for that bright pop of color and flavor, then set aside while you work on the calamari

Prep the squid:

Rinse the rings under cold water and pat them completely dry, then let them soak in buttermilk for at least ten minutes

Mix the coating:

Whisk together flour, cornmeal, garlic powder, paprika, pepper, and salt in a shallow bowl until well combined

Heat your oil:

Get about two inches of vegetable oil to 350 degrees in a deep pot, and if you do not have a thermometer, test with a wooden spoon to see if tiny bubbles form around it

Coat the rings:

Let excess buttermilk drip off each piece before dredging in the flour mixture, then shake gently to remove the loose coating

Fry in batches:

Cook the rings for one to two minutes until golden brown, and please do not crowd the pot or the temperature will drop and your calamari will get greasy

Drain and season:

Transfer to paper towels immediately and give them a tiny sprinkle of salt while they are still hot

Save

This recipe became my go-to for bringing people together because there is something about sharing a platter of hot, crispy food that just makes conversation flow. I have made it for nervous first dates, celebratory dinners, and casual Tuesday nights, and every single time, someone reaches for that last piece.

Getting That Perfect Crunch

The cornmeal in the coating is what creates that satisfying crunch, but the real secret is not overcrowding the fryer. When you add too much calamari at once, the oil temperature drops dramatically and the coating gets soggy instead of crispy. I fry in tiny batches and keep the finished ones warm in a low oven while I work through the rest.

Making It Your Own

Sometimes I toss a pinch of cayenne into the flour mixture when I want to kick up the heat, and other times I add lemon zest to the coating for a brighter flavor. The marinara sauce is infinitely adaptable too, and I have been known to add a splash of white wine or some chopped anchovies when I am feeling fancy.

Serving Suggestions

A chilled Pinot Grigio cuts through the richness beautifully, but an icy beer works just as well. I like to serve this with a simple green salad dressed with something acidic to balance the fried food. Keep everything family-style and let people help themselves because that is when the magic really happens.

• Set out plenty of napkins because this is definitely finger food
• Squeeze fresh lemon right at the table for the brightest flavor
• Keep the marinara warm so it contrasts with the hot calamari

Save

There is something deeply satisfying about making restaurant-quality food in your own kitchen, especially when it is this impressive and actually quite straightforward. Grab some friends, open a bottle of wine, and enjoy the process.

Recipe Questions & Answers

→ How do I achieve crispy calamari?

Coating squid rings in a mixture of flour and cornmeal and frying at 350°F ensures a golden, crispy texture. Double dipping in buttermilk and flour enhances crunchiness.

→ What is the best way to prepare the marinara sauce?

Sauté minced garlic in olive oil, then simmer crushed tomatoes with oregano, basil, chili flakes, and sugar for a balanced, zesty sauce.

→ Can I make this dish gluten-free?

Yes, substitute the all-purpose flour and cornmeal with gluten-free flour blends to accommodate dietary restrictions.

→ How long should I marinate the squid?

Soaking the squid rings in buttermilk for about 10 minutes tenderizes the seafood and helps the coating adhere better.

→ What side accompaniments pair well with this dish?

Lemon wedges add brightness, and chilled white wines like Pinot Grigio or Sauvignon Blanc complement the flavors nicely.