Crispy Calamari with Marinara (Printable)

Lightly fried squid rings served hot with a flavorful marinara dipping sauce and lemon wedges.

# 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 tsp garlic powder
06 - 1 tsp paprika
07 - 1/2 tsp ground black pepper
08 - 1/2 tsp salt
09 - Vegetable oil, for frying
10 - Lemon wedges, to serve

→ For the Marinara Dipping Sauce

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

# How-To Steps:

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 10–15 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 well 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 1–2 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.

# Expert Advice:

01 -
  • The buttermilk creates the most tender squid youve ever tasted
  • That cornmeal crunch keeps everyone coming back for seconds
  • Honestly better than any restaurant version Ive tried
02 -
  • Overcrowding the oil drops the temperature instantly and makes calamari soggy
  • Patting the squid completely dry before buttermilk is crucial for crispy results
  • The oil temperature needs to recover between batches for consistent crunch
03 -
  • Let the coated calamari rest for 5 minutes before frying for better adherence
  • Double dipping in buttermilk and flour creates an extra thick crust

Go Back