Crispy Calamari with Marinara (Printable View)
Golden calamari rings with a crisp batter served alongside a vibrant marinara for a flavorful bite.
# Ingredient List:
→ Calamari
01 - 1.1 lbs fresh calamari, cleaned and sliced into rings
02 - 1/2 cup buttermilk
03 - Salt and pepper, to taste
→ Breading
04 - 3/4 cup all-purpose flour
05 - 1/3 cup fine cornmeal
06 - 1 tsp paprika
07 - 1/2 tsp garlic powder
08 - 1/2 tsp cayenne pepper (optional)
→ Marinara Sauce
09 - 1 tbsp olive oil
10 - 2 cloves garlic, minced
11 - 14 oz canned crushed tomatoes
12 - 1 tsp dried oregano
13 - 1/2 tsp dried basil
14 - 1/2 tsp sugar
15 - Salt and pepper, to taste
→ Frying & Serving
16 - Vegetable oil, for deep frying
17 - Lemon wedges, for garnish
18 - Chopped fresh parsley, for garnish
# How to Prepare:
01 - Pat calamari rings dry with paper towels, place in a bowl, add buttermilk, season with salt and pepper, toss to coat, and let sit for 10 minutes.
02 - Heat olive oil in a small saucepan over medium heat; sauté minced garlic for 30 seconds until fragrant. Add crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer uncovered for 10 to 15 minutes, stirring occasionally until slightly thickened. Keep warm.
03 - Combine all-purpose flour, cornmeal, paprika, garlic powder, and cayenne pepper in a shallow bowl.
04 - Lift calamari from buttermilk allowing excess to drip off, dredge evenly in the flour mixture, and shake off excess coating.
05 - Heat vegetable oil to 350°F (180°C) in a deep fryer or heavy pot. Fry calamari in batches for 1 to 2 minutes until golden and crisp, avoiding overcrowding. Remove with a slotted spoon and drain on paper towels.
06 - Arrange crispy calamari on a platter, garnish with lemon wedges and chopped parsley, and serve immediately with warm marinara sauce.
# Expert Suggestions:
01 -
- The buttermilk soak creates impossibly tender calamari that stays soft inside even when the outside shatters when you bite it.
- You can make the whole sauce while the oil heats, so dinner comes together faster than most appetizers.
- It's the kind of dish that makes guests think you're more skilled than you actually are.
02 -
- The oil temperature is non-negotiable—too cool and the calamari absorbs oil and becomes greasy; too hot and the outside burns before the inside cooks through.
- Don't let the breaded calamari sit in the buttermilk longer than 10 minutes, or it becomes waterlogged and the coating won't adhere properly.
- Frying in batches isn't a suggestion—overcrowding the pan drops the oil temperature and ruins the texture.
03 -
- Prep everything before you turn the heat on—frying happens fast, and you'll want both hands free once the oil reaches temperature.
- If you smell burnt oil smell or the breading starts turning dark too quickly, your oil is too hot; let it cool for a minute and test with a small piece before continuing.