Crispy Calamari Marinara

The first time I attempted calamari at home, I ended up with rubbery rings that my husband politely described as 'interesting.' Three years and countless batches later, I finally cracked the code at a tiny Italian restaurant in Boston where the chef let me watch him work. The secret isn't fancy technique—it's buttermilk and not overthinking it.

Last summer, I made this for a rooftop dinner with friends, and the platter was empty before I even sat down. Someone actually reached across the table to grab the last piece, which I consider the highest compliment possible. Now it's the most requested appetizer whenever we host.

Ingredients

• Fresh calamari: 500 g (1.1 lb) cleaned and sliced into 0.5 cm rings—fresh makes all the difference for tenderness, but if you must use frozen, thaw completely and pat dry
• Buttermilk: 1 cup (240 ml)—this acidic bath is what transforms the texture, but regular milk plus a teaspoon of lemon juice works in a pinch
• All-purpose flour: 1 cup (120 g)—creates the base coating that crisps up beautifully
• Cornmeal: 1/2 cup (60 g)—the secret ingredient for extra crunch, though you can skip it if you prefer a lighter coating
• Paprika: 1/2 tsp—adds subtle warmth and that gorgeous golden color
• Garlic powder: 1/2 tsp—layers in savory depth without the risk of burning fresh garlic
• Vegetable oil: for deep frying—canola or grapeseed work perfectly for high-heat frying
• Olive oil: 1 tbsp—use the good stuff here since it's the base of your sauce
• Garlic cloves: 2, minced—fresh garlic in the sauce gives it that authentic Italian taste
• Crushed tomatoes: 400 g (14 oz) can—San Marzano tomatoes make the sweetest, most balanced sauce
• Dried oregano and basil: 1/2 tsp each—the classic Italian herb combination that smells like home
• Red pepper flakes: 1/4 tsp—just enough to give the sauce a gentle warmth
• Sugar: 1 tsp—my nonna's trick for balancing acidity, especially if your tomatoes are particularly tart
• Lemon wedges and fresh parsley: for serving—these finishing touches make the dish look restaurant-worthy

Instructions

Marinate the calamari:

Place the rings in a bowl with buttermilk, salt, and pepper, then refrigerate for 15 minutes while you prep everything else. This step is non-negotiable for that melt-in-your-mouth texture.

Make the marinara sauce:

Heat olive oil in a saucepan over medium heat, add minced garlic, and stir for about 30 seconds until fragrant but not browned. Pour in crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper, then simmer for 10–12 minutes, stirring occasionally and adding sugar if needed.

Prepare the breading station:

In a shallow bowl, whisk together flour, cornmeal, paprika, and garlic powder until well combined. Keep this mixture handy right next to your frying station.

Heat the oil:

Heat about 2 inches of vegetable oil in a deep fryer or heavy pot to 180°C (350°F)—I use a kitchen thermometer because guessing led to some disastrous batches in my early days.

Coat the calamari:

Remove calamari from buttermilk, shake off excess liquid, then press into the flour mixture to coat evenly. Shake off any excess breading so the coating stays light and crispy.

Fry to golden perfection:

Fry in small batches for 1–2 minutes until golden brown, then transfer to paper towels and sprinkle immediately with salt while still hot. Work quickly so each batch stays perfectly crispy.

Serve immediately:

Arrange the hot calamari on a platter with the warm marinara sauce alongside, then scatter with fresh parsley and lemon wedges for that final restaurant touch.

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This recipe turned me from someone who was intimidated by seafood into the person everyone asks to make appetizers for parties. There's something deeply satisfying about hearing that first crunch when someone takes a bite.

Getting the Perfect Crisp

The oil temperature is everything—too low and you get greasy calamari, too high and the coating burns before the inside is cooked. I keep my thermometer clipped to the pot and adjust the heat as needed to maintain that sweet spot. Also, never cover fried calamari or the steam will make it soggy—let it breathe in a single layer.

Make-Ahead Tips

You can marinate the calamari in buttermilk up to 4 hours ahead, which actually improves tenderness. The marinara sauce keeps beautifully in the fridge for 3 days and freezes for up to 3 months, so I often double it. Just never bread the calamari more than 30 minutes before frying, or the coating gets soggy.

Serving Suggestions

A crisp Pinot Grigio or chilled Sauvignon Blanc cuts through the richness perfectly. For a casual dinner, I'll serve this alongside a simple green salad with bright vinaigrette to balance the fried elements. And if you're feeling extra generous, a lightly dressed arugula salad on the same plate makes it feel like a proper Italian meal.

• Set up a small bowl of extra lemon wedges for guests who love that bright acid
• Keep the marinara warm in a small fondue pot or slow cooker on low
• Have plenty of napkins ready—this is finger food at its finest and messiest

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There's joy in standing around a platter of hot calamari, everyone reaching in and chatting while lemon juice drips and marinara gets smeared on plates. Food this good was meant to be shared.

Common Questions

→ How do I make calamari tender?

Marinate calamari rings in buttermilk for at least 15 minutes to soften the texture before coating and frying.

→ What is the best oil for frying calamari?

Use vegetable oil with a high smoke point, heated to about 180°C (350°F) for crisp, evenly cooked calamari.

→ Can I add extra crunch to the coating?

Adding cornmeal to the flour mixture enhances the coating’s crunch without overpowering the calamari’s delicate flavor.

→ How do I keep marinara sauce fresh and flavorful?

Simmer garlic, crushed tomatoes, oregano, and basil gently for 10–12 minutes, stirring occasionally to deepen the flavors.

→ What garnishes complement fried calamari best?

Fresh lemon wedges and chopped parsley brighten the dish, adding fresh citrus notes and herbaceous aroma.

→ Is it necessary to remove excess buttermilk before coating?

Yes, shaking off excess buttermilk prevents soggy batter and ensures a crisp exterior during frying.