Crispy Calamari Marinara Sauce (Printer-friendly)
Golden fried calamari rings served with a zesty, freshly made marinara sauce and fresh lemon wedges.
# What You'll Need:
→ Calamari
01 - 1.1 lb fresh calamari, cleaned and sliced into 1/4-inch rings
02 - 1 cup buttermilk
03 - Salt and freshly ground black pepper, to taste
→ Breading
04 - 1 cup all-purpose flour
05 - 1/2 cup cornmeal (optional, for extra crunch)
06 - 1/2 tsp paprika
07 - 1/2 tsp garlic powder
→ Frying
08 - Vegetable oil, for deep frying
→ Marinara Sauce
09 - 1 tbsp olive oil
10 - 2 garlic cloves, minced
11 - 14 oz canned crushed tomatoes
12 - 1/2 tsp dried oregano
13 - 1/2 tsp dried basil
14 - 1/4 tsp red pepper flakes (optional)
15 - Salt and pepper, to taste
16 - 1 tsp sugar (optional, to balance acidity)
→ Garnish
17 - Lemon wedges
18 - Chopped fresh parsley
# Directions:
01 - Place calamari rings in a bowl, cover with buttermilk, and season with salt and pepper. Refrigerate for 15 minutes to tenderize.
02 - Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Stir in crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper. Simmer for 10–12 minutes, stirring occasionally. Add sugar if desired to balance acidity. Keep warm.
03 - In a shallow bowl, combine flour, cornmeal (if using), paprika, and garlic powder until evenly blended.
04 - Heat oil in a deep fryer or large pot to 350°F.
05 - Remove calamari from buttermilk, shaking off excess liquid. Dredge rings in the flour mixture, ensuring even coating on all sides.
06 - Fry calamari in batches without overcrowding for 1–2 minutes, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Season lightly with salt immediately while hot.
07 - Arrange crispy calamari on a serving platter with warm marinara sauce on the side. Garnish with fresh lemon wedges and chopped parsley.
# Expert Advice:
01 -
- The buttermilk bath makes the calamari fork tender while creating the perfect surface for the breading to cling to
- Frying in small batches keeps the oil temperature steady so every ring turns out golden and outrageously crisp
02 -
- Overcrowding the pot drops the oil temperature and makes calamari soggy instead of crispy
- Letting the oil return to temperature between batches ensures consistent golden results every time
03 -
- Pat calamari completely dry before the buttermilk soak for better coating adherence
- Slice tentacles into similar sized pieces so everything fries evenly