Crispy Calamari Marinara Sauce

The kitchen filled with that unmistakable seaside aroma the moment I dropped the first batch of squid into hot oil. My roommate poked her head in, thinking I'd brought home fish and chips from the pier down the road.

I learned this technique from an Italian chef who swore by the buttermilk trick. The first time I served it at a dinner party, people literally fought over the last piece.

Ingredients

• 500 g fresh squid rings: Fresh is non-negotiable here since frozen can turn rubbery, and ask your fishmonger to clean them for you
• 240 ml buttermilk: This tenderizes the squid like nothing else and helps the coating adhere beautifully
• 120 g all-purpose flour: Creates the base of your crispy coating structure
• 60 g cornmeal: The secret ingredient that adds extra crunch and a gorgeous golden color
• 1 tsp garlic powder: Layers in savory depth without burning like fresh garlic might during frying
• 1 tsp paprika: Adds subtle warmth and helps achieve that appetizing reddish-gold hue
• 1/2 tsp ground black pepper: Freshly cracked makes a noticeable difference here
• 1/2 tsp salt: Just enough to season the coating without overpowering delicate squid
• Vegetable oil: Neutral oil lets the calamari shine without competing flavors
• Lemon wedges: Essential brightness that cuts through the richness
• 400 g canned crushed tomatoes: Whole tomatoes crushed by hand yield the best texture for marinara
• 2 tbsp olive oil: Use the good stuff since it carries the garlic flavor forward
• 2 cloves garlic: Minced fine so it infuses the oil without burning
• 1/2 tsp dried oregano: Classic Italian herb that defines the sauce profile
• 1/2 tsp dried basil: Complements oregano and adds sweetness
• 1/4 tsp chili flakes: Optional heat that creates beautiful balance with the fried squid
• 1/2 tsp sugar: Tames acidity and rounds out the tomato flavor
• Salt and pepper: Adjust to your taste preference
• 1 tbsp chopped fresh parsley: Adds fresh color and a bright finish to the warm sauce

Instructions

Simmer the sauce first:

Heat olive oil in a small saucepan over medium heat and sauté minced garlic for just one minute until fragrant but not browned

Build the flavors:

Add crushed tomatoes, oregano, basil, chili flakes, and sugar then season with salt and pepper

Let it reduce:

Simmer uncovered for 10 to 15 minutes stirring occasionally until slightly thickened then stir in fresh parsley

Prep the squid:

Rinse squid rings under cold water and pat thoroughly dry with paper towels before placing in a bowl

The magic soak:

Pour buttermilk over the squid toss to coat and let it sit for 10 minutes while you heat the oil

Mix the coating:

Combine flour cornmeal garlic powder paprika pepper and salt in a separate bowl

Heat your oil:

Heat about 5 cm of vegetable oil in a deep pot to 180°C or until a pinch of flour sizzles immediately

Dredge carefully:

Remove squid from buttermilk let excess drip off then coat in the flour mixture shaking off any excess

Fry in batches:

Cook calamari for 1 to 2 minutes until golden and crispy being careful not to overcrowd the pot

Drain and season:

Transfer to paper towel-lined plates to drain and add a pinch of salt if desired

Serve immediately:

Arrange hot calamari with lemon wedges and warm marinara on the side for dipping

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This became my go-to dish for unexpected guests because it looks impressive but comes together so quickly. Something about standing over the fryer with a glass of wine makes cooking feel almost therapeutic.

Getting the Perfect Crisp

The oil temperature matters more than almost anything else. I keep an instant-read thermometer nearby because dropping below 350°F turns everything soggy while going above creates too-dark coating before the squid cooks through.

Marinara That Tastes Like It Simmered All Day

Canned tomatoes are absolutely fine here but crushed rather than puréed gives you that rustic texture. The sugar might seem unusual but it balances the acidity and makes the sauce taste deeper than its 15-minute cook time would suggest.

Serving It Like a Pro

Transfer calamari to a warm platter not cold plates which steal heat instantly. The difference between barely warm and genuinely hot matters enormously with fried food.

• Set out small bowls of marinara so everyone gets their own dipping portion
• Keep lemon wedges on the side for guests who love that bright acidic finish
• Get everything to the table before you start the final batch so nothing sits

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There is something deeply satisfying about food you have to eat with your fingers. Make extra because these disappear faster than you can fry them.

Common Questions

→ How do I achieve extra crispy calamari?

For extra crunch, double-dip the squid rings by coating them twice in buttermilk and the seasoned flour-cornmeal mixture before frying.

→ What oil is best for frying calamari?

Use a neutral oil with a high smoke point, such as vegetable or canola oil, heated to 180°C (350°F) for optimal frying results.

→ Can the marinara sauce be made ahead?

Yes, the sauce can be prepared in advance and gently reheated before serving to enhance its flavors.

→ How do I prevent calamari from becoming rubbery?

Fry the squid rings quickly in hot oil for 1–2 minutes only; overcooking can make them tough.

→ What can I serve with crispy calamari?

Serve with lemon wedges and a chilled white wine such as Pinot Grigio or Sauvignon Blanc for a delightful pairing.