Big Game Crispy Calamari (Printable)
Golden, crispy calamari rings served with bright, zesty marinara sauce—perfect for gatherings.
# What You'll Need:
→ Calamari
01 - 1.1 lb fresh or thawed squid, cleaned and sliced into rings
02 - 1 cup buttermilk
03 - Salt and black pepper, to taste
→ Breading
04 - 1 cup all-purpose flour
05 - ½ cup cornmeal
06 - 1 tsp paprika
07 - ½ tsp garlic powder
08 - ½ tsp cayenne pepper
→ Frying
09 - 3 cups vegetable oil, for frying
→ Marinara Sauce
10 - 14 oz canned crushed tomatoes
11 - 2 tbsp olive oil
12 - 2 garlic cloves, minced
13 - ½ small onion, finely chopped
14 - 1 tsp dried oregano
15 - ½ tsp dried basil
16 - ½ tsp sugar
17 - Salt and pepper, to taste
→ Garnish
18 - Lemon wedges, for serving
19 - Fresh parsley, chopped
# Directions:
01 - Toss calamari rings with buttermilk, salt, and pepper in a bowl. Cover and refrigerate for 15 minutes to tenderize the squid.
02 - Heat olive oil in a saucepan over medium heat. Add onion and garlic; sauté until translucent, about 3 minutes.
03 - Stir in crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer for 10–12 minutes, stirring occasionally. Adjust seasoning, then set aside and keep warm.
04 - In a shallow dish, combine flour, cornmeal, paprika, garlic powder, and cayenne pepper until well blended.
05 - Heat oil in a deep fryer or large heavy saucepan to 350°F.
06 - Remove calamari from buttermilk, letting excess drip off. Dredge rings in flour mixture, coating thoroughly and shaking off excess.
07 - Fry calamari in batches for 1–2 minutes, until golden and crisp. Do not overcrowd the pan. Remove with a slotted spoon and drain on paper towels.
08 - Arrange hot calamari on a serving platter, garnished with chopped parsley and lemon wedges. Serve alongside warm marinara sauce for dipping.
# Cooking Tips:
01 -
- The buttermilk tenderization trick makes the squid so incredibly tender, nobody will believe it came from your home kitchen
- That cornmeal in the breading creates this extra crunch layer that keeps everyone reaching for just one more piece
02 -
- Overcrowding the fryer drops the oil temperature fast, making the calamari soggy instead of crispy
- The oil needs to stay at exactly 350 degrees, so work in small batches and give it time to recover between rounds
03 -
- Double coating creates that extra thick crunch layer you get at restaurants
- The marinara actually tastes better the next day, so do not stress about making it ahead