Crispy Calamari with Marinara (Printer-friendly)

Lightly coated and fried squid rings served with a flavorful marinara dipping sauce.

# What You'll Need:

→ For the Calamari

01 - 1.1 lbs fresh squid, cleaned and sliced into 1/2-inch rings
02 - 1 cup buttermilk
03 - 1 cup all-purpose flour
04 - 1/2 cup cornmeal
05 - 1 teaspoon garlic powder
06 - 1 teaspoon paprika
07 - 1/2 teaspoon ground black pepper
08 - 1/2 teaspoon salt
09 - Vegetable oil for frying
10 - Lemon wedges for serving

→ For the Marinara Dipping Sauce

11 - 14 oz canned crushed tomatoes
12 - 2 tablespoons olive oil
13 - 2 cloves garlic, minced
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon dried basil
16 - 1/4 teaspoon chili flakes
17 - 1/2 teaspoon sugar
18 - Salt and pepper to taste
19 - 1 tablespoon chopped fresh parsley for garnish

# Directions:

01 - Heat olive oil in a small saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add crushed tomatoes, oregano, basil, chili flakes, and sugar. Season with salt and pepper. Simmer uncovered for 10 to 15 minutes, stirring occasionally, until slightly thickened. Remove from heat and stir in fresh parsley.
02 - Rinse the squid rings under cold water and pat dry with paper towels. Place the squid in a bowl and pour over the buttermilk. Toss to coat and let marinate for 10 minutes.
03 - In a separate bowl, combine flour, cornmeal, garlic powder, paprika, black pepper, and salt. Mix thoroughly to distribute spices evenly.
04 - Heat about 2 inches of vegetable oil in a deep pot or fryer to 350°F. Maintain temperature throughout frying for optimal crispiness.
05 - Remove squid from buttermilk, allowing excess to drip off. Dredge rings in the flour-cornmeal mixture, shaking off excess. Fry calamari in batches for 1 to 2 minutes until golden and crispy. Do not overcrowd the pot. Transfer to a paper towel-lined plate to drain. Season with extra salt if desired.
06 - Arrange the crispy calamari on a serving platter with lemon wedges and warm marinara dipping sauce on the side. Serve immediately while hot and crispy.

# Expert Advice:

01 -
  • The buttermilk soak makes the squid tender enough to cut with a fork while creating the perfect surface for that golden coating to grip
  • That homemade marinara sauce comes together in fifteen minutes and tastes like it simmered all day
  • You get restaurant-quality results at home without any fancy equipment or mysterious techniques
02 -
  • Overcooking squid turns it into rubber bands, so watch closely and pull them out as soon as they are golden
  • Letting the coated calamari sit on a rack for a few minutes before frying helps the coating adhere better
  • The oil temperature matters more than anything else, so let it come back up between batches
03 -
  • If you want to prep ahead, make the sauce earlier and reheat it gently while you fry the calamari
  • The buttermilk marinade can go up to thirty minutes, but I would not go longer or the squid might get mushy

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