Crispy Calamari with Marinara

The kitchen filled with that unmistakable seaside aroma the moment the first batch hit the oil. My younger brother kept hovering around the fryer, stealing pieces as fast as I could transfer them to the paper towels. We ended up eating nearly half before our friends even arrived for dinner that night.

I learned this technique from an Italian nonna who refused to share measurements. She worked by feel and sound, shaking the flour bag until it looked right. After years of trial and error, I finally nailed down the perfect cornmeal to flour ratio that gives you that restaurant quality crunch.

Ingredients

• 500 g fresh squid: Fresh makes all the difference here, frozen tends to release too much water when fried
• 240 ml buttermilk: This tenderizes the squid and creates the perfect base for the coating to stick
• 120 g all-purpose flour: The foundation that gives structure to your crispy coating
• 60 g cornmeal: The secret ingredient that adds that irresistible crunch
• 1 tsp garlic powder: Infuses flavor directly into every crispy bite
• 1 tsp paprika: Adds subtle warmth and helps achieve that golden color
• 1/2 tsp ground black pepper: Provides a gentle heat that balances the richness
• 1/2 tsp salt: Enhances natural flavors without overwhelming
• Vegetable oil: Neutral flavor lets the calamari shine, peanut oil works beautifully too
• Lemon wedges: The bright acid cuts through the crispy fried exterior perfectly
• 400 g canned crushed tomatoes: San Marzano tomatoes will give you the sweetest, most authentic sauce
• 2 tbsp olive oil: Adds that authentic Italian depth to your sauce
• 2 cloves garlic: Minced fine so it melts into the sauce
• 1/2 tsp dried oregano: Dried herbs actually work better here than fresh for the sauce
• 1/2 tsp dried basil: Provides that familiar pizza parlor flavor everyone loves
• 1/4 tsp chili flakes: Just enough warmth to make things interesting
• 1/2 tsp sugar: Balances the acidity of the tomatoes
• Salt and pepper: Adjust until the sauce tastes like home
• 1 tbsp fresh parsley: Adds that final pop of color and freshness

Instructions

Make the sauce first:

The flavors need time to meld together while you prep the squid

Sauté the garlic:

Heat the olive oil and cook the minced garlic for just one minute until it becomes fragrant but not brown

Build the base:

Add the crushed tomatoes, oregano, basil, chili flakes, and sugar to the pan

Season generously:

Add salt and pepper now so the flavors develop as it simmers

Let it simmer:

Cook uncovered for 10 to 15 minutes until the sauce thickens slightly

Finish with parsley:

Remove from heat and stir in the fresh chopped parsley

Prep the squid:

Rinse the rings under cold water and pat them completely dry

Buttermilk bath:

Toss the squid in buttermilk and let it sit for 10 minutes

Mix the coating:

Whisk together flour, cornmeal, garlic powder, paprika, pepper, and salt

Heat the oil:

Bring about 5 cm of oil to 180°C in a deep pot or fryer

Dredge carefully:

Let excess buttermilk drip off before coating in the flour mixture

Fry in batches:

Cook for 1 to 2 minutes until golden, never overcrowding the pot

Drain well:

Transfer to paper towels and season with extra salt while hot

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This became our go to appetizer for every dinner party after that first successful batch. Something about standing around the kitchen, eating hot calamari and sipping wine, turned strangers into friends before we even sat down at the table.

Getting The Perfect Crisp

I discovered that mixing cornmeal with flour creates a lighter coating than using flour alone. The cornmeal adds texture while the flour provides structure. It took me forever to figure out why my first attempts were so heavy and dense.

Temperature Matters Most

Invest in a good thermometer if you fry often. That sweet spot between 350°F and 375°F makes all the difference between grease soaked disappointment and golden perfection. I ruined plenty of batches before accepting this truth.

Serving Like A Pro

Transfer calamari to a wire rack instead of paper towels if you want to keep them crisp longer. The air circulation prevents steam from making the coating soggy underneath.

• Squeeze lemon juice right at the table for the freshest flavor
• Keep the sauce warm so it contrasts beautifully with the hot calamari
• Double the recipe because these disappear faster than you expect

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Nothing beats that first bite when the crunch gives way to tender squid. Hope your kitchen fills with as much laughter as mine always does when making this recipe.

Common Recipe Questions

→ How do I achieve extra crispiness for the calamari?

Double-dip the squid rings by coating them twice with the buttermilk and flour mixture before frying to enhance the crunch.

→ What oil temperature is best for frying calamari?

Heat oil to 180°C (350°F) to ensure the calamari cooks quickly and becomes golden without absorbing excess oil.

→ Can I make the marinara sauce spicier?

Add chili flakes during simmering for a subtle heat that complements the tomato base without overpowering.

→ Is it important to marinate the squid in buttermilk?

Yes, marinating in buttermilk tenderizes the squid and helps the coating adhere better during frying.

→ What side pairs well with crispy calamari and marinara?

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

→ How can I make this gluten-free?

Substitute the all-purpose flour and cornmeal with a gluten-free flour blend to maintain crispiness without gluten.