Crispy Calamari with Marinara (Printable)
Golden calamari rings with a crispy crust paired with zesty marinara, ideal for an appetizer or snack.
# What You'll Need:
→ 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
→ Frying and Garnish
19 - Vegetable oil, for deep frying
20 - Lemon wedges, for serving
21 - Fresh parsley, chopped (optional)
# Directions:
01 - Slice the calamari tubes into ½-inch rings and pat dry with paper towels.
02 - Combine calamari with buttermilk, 1 tsp salt, and ½ tsp black pepper in a bowl. Refrigerate for 15 minutes to marinate.
03 - Heat olive oil over medium heat in a saucepan. Add garlic and sauté until fragrant, about 1 minute. Stir in crushed tomatoes, oregano, basil, red pepper flakes, sugar, salt, and pepper. Simmer uncovered for 10 to 12 minutes, stirring occasionally. Adjust seasoning as needed 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 to 350°F (180°C) in a deep pot or fryer.
06 - Remove calamari from marinade, allowing excess buttermilk to drip off. Dredge calamari in the breading mixture, coating thoroughly and shaking off excess.
07 - Fry calamari in batches for 1½ to 2 minutes until golden and crisp, avoiding overcrowding.
08 - Drain calamari on paper towels and season lightly with salt while still hot.
09 - Serve immediately with warm marinara sauce, lemon wedges, and a sprinkle of fresh parsley if desired.
# Cooking Tips:
01 -
- The batter stays crisp even as it cools, so you can actually sit down and enjoy it instead of hovering over the fryer.
- Homemade marinara tastes brighter and fresher than anything from a jar, and it takes less time than waiting for delivery.
- Calamari cooks in under two minutes, which means you can pull off restaurant-quality appetizers without spending your whole evening in the kitchen.
02 -
- Pat the calamari completely dry before marinating, or the buttermilk will slide off and you'll end up with naked, chewy rings that stick to the pan.
- Don't overcrowd the pot when frying, because too much calamari at once will drop the oil temperature and you'll get soggy, greasy coating instead of that crisp shell you're after.
- Pull the calamari out early rather than late, because carryover heat will finish the cooking and overcooked squid turns into tiny rubber bands that no amount of lemon can save.
03 -
- Add a handful of grated Parmesan to the flour mixture for a nutty, salty twist that tastes like you ordered it from a fancy Italian spot on the water.
- If the oil starts smoking before you're done frying, pull the pot off the heat for 30 seconds and let it cool slightly, because burnt oil ruins the flavor and makes everything taste bitter and acrid.
- Serve with a chilled Pinot Grigio or a squeeze of fresh lemon in sparkling water, because the acidity cuts through the fried richness and makes you want to keep eating instead of feeling weighed down.