Big Game Crispy Calamari

The night I first attempted crispy calamari at home, my small apartment filled with the unmistakable scent of frying oil and garlic. My roommate poked her head into the kitchen, asking what restaurant I'd ordered from, and laughed when I pointed to the messy counter covered in flour and buttermilk.

Last Super Bowl, I made triple batches of this recipe while friends gathered around the kitchen island. We passed plates of golden rings and dipped them into the warm, zesty sauce until suddenly the platter was empty and everyone was asking for more.

Ingredients

• 500 g (1.1 lb) fresh or thawed squid: Fresh squid gives the best texture, but thawed frozen works perfectly if you pat it dry before the buttermilk soak
• 240 ml (1 cup) buttermilk: This tenderizes the calamari and helps the flour coating stick better than plain milk ever could
• 120 g (1 cup) all-purpose flour: Creates the light, crispy base that turns golden in hot oil
• 60 g (½ cup) cornmeal: The secret ingredient that adds extra crunch and a beautiful golden color
• 1 tsp paprika: Adds a subtle smoky flavor and gorgeous color to the coating
• ½ tsp garlic powder: Brings savory depth without burning like fresh garlic would in hot oil
• ½ tsp cayenne pepper: Optional, but I love the gentle heat that lingers after each bite
• 750 ml (3 cups) vegetable oil: Needs to be deep enough to submerge the calamari rings completely
• 400 g (14 oz) canned crushed tomatoes: San Marzano tomatoes make the richest, sweetest marinara
• 2 tbsp olive oil: The foundation for building a flavorful sauce
• 2 garlic cloves, minced: Fresh garlic is essential for authentic marinara flavor
• ½ small onion, finely chopped: Melts into the sauce and adds natural sweetness
• 1 tsp dried oregano: That classic Italian herb flavor everyone recognizes
• ½ tsp dried basil: Complements the oregano without overpowering the tomatoes
• ½ tsp sugar: Balances the acidity of canned tomatoes and rounds out the sauce
• Lemon wedges: A squeeze of fresh brightens up the fried calamari perfectly
• Fresh parsley, chopped: Adds color and a fresh herbal note over the finished dish

Instructions

Soak the calamari:

Toss the squid rings with buttermilk, salt, and pepper in a bowl. Cover and refrigerate for 15 minutes while you prep everything else.

Start the marinara:

Heat olive oil in a saucepan over medium heat. Sauté onion and garlic until translucent and fragrant, about 3 minutes.

Simmer the sauce:

Stir in crushed tomatoes, oregano, basil, sugar, salt, and pepper. Let it bubble gently for 10 to 12 minutes, stirring occasionally. Taste and adjust seasoning.

Mix the coating:

Combine flour, cornmeal, paprika, garlic powder, and cayenne in a shallow dish. The cornmeal is what gives you that restaurant style crunch.

Heat the oil:

Heat your oil to 180°C (350°F). If you dont have a thermometer, drop in a pinch of flour—it should sizzle immediately without smoking.

Coat the calamari:

Remove squid from buttermilk, letting excess drip off. Dredge rings in the flour mixture, pressing gently to help it adhere.

Fry until golden:

Cook calamari in batches for 1 to 2 minutes until golden and crisp. Work in small batches so the oil temperature doesnt drop too much.

Drain and serve:

Remove with a slotted spoon and drain on paper towels. Sprinkle with parsley and serve immediately with lemon wedges and warm marinara.

Save

My dad claims he could eat his weight in these crispy rings, and honestly, I believe him. Weve started making calamari together before family game nights, and hes finally mastered the frying technique after years of watching me do it.

Making It Ahead

The marinara sauce actually tastes better the next day, so I often make it 24 hours ahead and store it in the refrigerator. Reheat gently while you fry the calamari.

Oil Temperature Secrets

Ive learned that oil temperature matters more than almost anything else. Too cool and the calamari absorbs oil, too hot and the coating burns before the squid cooks through.

Perfecting Your Technique

After making this recipe dozens of times, Ive found that small details make all the difference. Here are my top lessons from the kitchen.

• Pat the buttermilk soaked calamari mostly dry before dredging for better coating adhesion
• Keep the finished calamari warm in a 200°F oven while you fry remaining batches
• Season the calamari with a pinch of salt immediately after frying while it is still hot

Save

There is something magical about pulling a platter of golden, crispy calamari from your own kitchen. Watch them disappear fast.

Questions & Answers

→ How do I tenderize calamari for frying?

Soak the calamari rings in buttermilk with salt and pepper for about 15 minutes to help soften and tenderize before coating and frying.

→ What gives the coating a crispy texture?

A mixture of all-purpose flour and cornmeal, combined with spices like paprika and garlic powder, creates a crunchy and flavorful crust when fried.

→ Can the tomato sauce be prepared in advance?

Yes, the marinara sauce can be made ahead of time and refrigerated, allowing the flavors to meld for a richer taste.

→ What oil temperature is best for frying calamari?

Heat the oil to around 180°C (350°F) for quick frying to achieve a golden and crisp exterior without overcooking the calamari.

→ Are there gluten-free alternatives for the coating?

Yes, substitute the all-purpose flour and cornmeal with gluten-free versions to accommodate dietary needs while maintaining crispiness.