Crispy Calamari with Marinara (Printable View)
Tender, golden-fried calamari rings served with a vibrant homemade marinara sauce and fresh lemon garnish.
# Ingredient List:
→ Calamari
01 - 1.1 lb fresh calamari, cleaned and sliced into 0.5 cm 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 (optional, for extra crunch)
06 - 1/2 tsp paprika
07 - 1/2 tsp garlic powder
→ Frying
08 - Vegetable oil, for deep frying
→ Marinara Sauce
09 - 1 tbsp olive oil
10 - 2 garlic cloves, minced
11 - 14 oz canned crushed tomatoes
12 - 1/2 tsp dried oregano
13 - 1/2 tsp dried basil
14 - 1/4 tsp red pepper flakes (optional)
15 - Salt and pepper, to taste
16 - 1 tsp sugar (optional, to balance acidity)
→ Garnish
17 - Lemon wedges
18 - Chopped fresh parsley
# How to Make It:
01 - Place the calamari rings in a bowl, cover with buttermilk, and season with salt and pepper. Let marinate for 15 minutes in the refrigerator.
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. Keep warm.
03 - In a shallow bowl, mix flour, cornmeal (if using), paprika, and garlic powder until well combined.
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, ensuring even coating on all sides.
06 - Fry calamari in batches without overcrowding the pot for 1–2 minutes, until golden and crispy. Remove with a slotted spoon and drain on paper towels. Season with a little salt immediately while hot.
07 - Arrange crispy calamari on a serving platter with marinara sauce on the side. Garnish with lemon wedges and chopped fresh parsley.
# Expert Suggestions:
01 -
- The buttermilk soak is what restaurant kitchens use to guarantee tenderness every single time
- Making your own marinara takes minutes but tastes like it simmered all afternoon
02 -
- Overcrowding the pot drops the oil temperature fast, making the calamari absorb too much oil and turn soggy
- Pat the calamari relatively dry before breading or the coating will slide off in patches
03 -
- A spider skimmer or slotted spoon works better than tongs for gently removing calamari without damaging the coating
- Let fried calamari rest for just 30 seconds before salting so the coating sets slightly