Crispy Calamari Marinara Sauce (Printable View)
Tender squid rings fried to a perfect crisp and paired with a zesty marinara sauce.
# Ingredient List:
→ 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 Make It:
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.
04 - Heat about 2 inches of vegetable oil in a deep pot or fryer to 350°F.
05 - Remove squid from buttermilk, allowing excess to drip off. Dredge rings in the flour-cornmeal mixture, shaking off excess.
06 - 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 a little extra salt if desired.
07 - Serve the crispy calamari hot with lemon wedges and warm marinara dipping sauce on the side.
# Expert Suggestions:
01 -
- The cornmeal creates an irresistible crunch that holds up against the tender squid inside
- That homemade marinara comes together in fifteen minutes but tastes like it simmered all afternoon
02 -
- Overcrowding the pot drops the oil temperature dramatically, resulting in greasy instead of crispy calamari
- Patting the squid completely dry before the buttermilk step prevents the coating from sliding off during frying
03 -
- A spider strainer makes removing fried calamari infinitely easier than tongs or a slotted spoon
- Let the fried calamari rest for thirty seconds on paper towels before serving to achieve maximum crunch