Crispy Calamari Marinara (Printable View)
Tender, crispy calamari rings served with a zesty marinara sauce for a delicious starter or snack.
# Ingredient List:
→ Calamari
01 - 1.1 lb fresh or thawed cleaned calamari (tubes and/or tentacles)
02 - 1 cup buttermilk
03 - 1 tsp salt
04 - ½ tsp black pepper
→ Breading
05 - 1 cup all-purpose flour
06 - ½ cup cornstarch
07 - 1 tsp smoked paprika
08 - 1 tsp garlic powder
09 - ½ tsp cayenne pepper (optional)
10 - ½ tsp salt
→ Marinara Sauce
11 - 2 tbsp olive oil
12 - 2 garlic cloves, finely minced
13 - 14 oz canned crushed tomatoes
14 - 1 tsp dried oregano
15 - ½ tsp dried basil
16 - Pinch red pepper flakes (optional)
17 - ½ tsp sugar
18 - Salt and black pepper, to taste
→ For Frying and Garnish
19 - Vegetable oil, for deep frying
20 - Lemon wedges, to serve
21 - Fresh parsley, chopped (optional)
# How to Make It:
01 - Slice calamari tubes into ½-inch rings and pat dry with paper towels.
02 - Combine calamari, buttermilk, 1 tsp salt, and ½ tsp black pepper in a bowl. Refrigerate and marinate for 15 minutes.
03 - Heat olive oil over medium heat. Add garlic and sauté for about 1 minute until fragrant. Stir in crushed tomatoes, oregano, basil, red pepper flakes, sugar, salt, and black pepper. Simmer uncovered for 10–12 minutes, stirring occasionally. Adjust seasoning and keep warm.
04 - In a shallow bowl, combine flour, cornstarch, smoked paprika, garlic powder, cayenne pepper, and ½ tsp salt.
05 - Heat vegetable oil in a deep pot or fryer to 350°F (180°C).
06 - Remove calamari from marinade, allow excess buttermilk to drip off. Dredge calamari in the breading mixture, coating evenly and shaking off excess.
07 - Fry calamari in batches for 1½ to 2 minutes until golden and crisp. Avoid overcrowding the fryer.
08 - Drain fried calamari on paper towels and lightly season with salt while still hot.
09 - Serve immediately alongside warm marinara sauce, lemon wedges, and sprinkle with fresh parsley if desired.
# Expert Suggestions:
01 -
- The buttermilk soak keeps the calamari incredibly tender inside while the coating turns shatteringly crisp.
- Homemade marinara tastes fresher and brighter than anything from a jar, and you can adjust the heat exactly how you like it.
- It feels fancy enough for guests but comes together in less time than ordering takeout.
02 -
- Don't overcrowd the pot or the oil temperature will drop and your calamari will turn greasy instead of crisp.
- Fry for no more than two minutes or the calamari will go rubbery. They cook incredibly fast, so watch them closely.
- Season immediately after frying while the coating is still hot so the salt sticks and flavors every bite.
03 -
- Keep a spider strainer or slotted spoon handy so you can lift the calamari out quickly without breaking the coating.
- If the oil starts smoking, it's too hot. Lower the heat slightly and let it stabilize before frying the next batch.
- Make the marinara ahead and reheat it gently while you fry so everything comes together hot and ready at the same time.