Crispy Calamari Marinara (Printable)
Golden fried calamari rings paired with a tangy homemade marinara sauce and fresh lemon garnish.
# 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
06 - 1/2 teaspoon paprika
07 - 1/2 teaspoon garlic powder
→ Frying
08 - Vegetable oil, for deep frying
→ Marinara Sauce
09 - 1 tablespoon olive oil
10 - 2 garlic cloves, minced
11 - 14 oz canned crushed tomatoes
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon dried basil
14 - 1/4 teaspoon red pepper flakes
15 - Salt and pepper, to taste
16 - 1 teaspoon sugar
→ Garnish
17 - Lemon wedges
18 - Chopped fresh parsley
# How-To Steps:
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, paprika, and garlic powder until well 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, pressing gently to ensure even coating.
06 - Fry calamari in batches without overcrowding the pot. Cook for 1–2 minutes until golden 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 plate with warm marinara sauce on the side. Garnish with fresh lemon wedges and chopped parsley.
# Expert Advice:
01 -
- The buttermilk soak transforms calamari into impossibly tender rings that practically melt in your mouth
- That crunch when you bite through the golden coating is exactly what restaurant-quality appetizers should taste like
02 -
- Overcrowding the pot drops the oil temperature and makes soggy calamari, so fry in patient small batches
- Letting the coated rings sit too long before frying makes the coating gummy and heavy, work quickly once you start dipping
03 -
- Pat the calamari completely dry before the buttermilk soak for better adhesion
- Season immediately after frying while the oil is still glistening