Crispy Calamari Marinara Sauce (Printable)

Tender squid rings, lightly coated and fried until crisp, paired with savory marinara dipping sauce.

# What You'll Need:

→ For the Calamari

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→ For the Marinara Dipping Sauce

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# How-To Steps:

01 - Heat olive oil in a small saucepan over medium heat. Add minced garlic and sauté for 1 minute, until fragrant. Add crushed tomatoes, oregano, basil, chili flakes, and sugar. Season with salt and pepper. Simmer uncovered for 10-15 minutes, stirring occasionally, until slightly thickened. Remove from heat and stir in fresh parsley.
02 - Rinse the squid rings under cold water and pat dry with paper towels. Place the squid in a bowl and pour over the buttermilk. Toss to coat and let marinate for 10 minutes.
03 - In a separate bowl, combine flour, cornmeal, garlic powder, paprika, black pepper, and salt. Mix until well blended.
04 - Heat about 2 inches of vegetable oil in a deep pot or fryer to 350°F.
05 - Remove squid from buttermilk, allowing excess to drip off. Dredge rings in the flour-cornmeal mixture, shaking off excess. Fry calamari in batches for 1-2 minutes, until golden and crispy. Do not overcrowd the pot. Transfer to a paper towel-lined plate to drain. Season with a little extra salt if desired.
06 - Serve the crispy calamari hot with lemon wedges and warm marinara dipping sauce on the side.

# Expert Advice:

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  • The buttermilk soak makes the squid impossibly tender while the cornmeal coating delivers restaurant-quality crunch
  • Homemade marinara comes together in minutes and tastes infinitely better than anything from a jar
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  • Overcrowding the oil drops the temperature dramatically and results in soggy greasy calamari
  • The buttermilk soak is not optional unless you enjoy eating rubber bands
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  • Double-dipping in buttermilk and flour creates extra thick armor-like crunch if you want maximum texture
  • A pinch of cayenne in the flour mixture transforms this into something completely different

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