Crispy Calamari Marinara (Printable)
Golden-fried calamari rings served with a zesty homemade marinara sauce and fresh lemon wedges for a flavorful start.
# What You'll Need:
→ Calamari
01 - 1.1 lb fresh calamari, cleaned and sliced into 1/4 inch rings
02 - 1 cup buttermilk
03 - Salt and freshly ground black pepper, to taste
→ Breading
04 - 1 cup all-purpose flour
05 - 1/2 cup cornmeal
06 - 1/2 tsp paprika
07 - 1/2 tsp garlic powder
→ Frying
08 - Vegetable oil, for deep frying
→ Marinara Sauce
09 - 1 tbsp olive oil
10 - 2 garlic cloves, minced
11 - 14 oz canned crushed tomatoes
12 - 1/2 tsp dried oregano
13 - 1/2 tsp dried basil
14 - 1/4 tsp red pepper flakes
15 - Salt and pepper, to taste
16 - 1 tsp sugar
→ Garnish
17 - Lemon wedges
18 - Chopped fresh parsley
# How-To Steps:
01 - Place calamari rings in a bowl, cover with buttermilk, and season with salt and pepper. Refrigerate for 15 minutes to tenderize.
02 - Heat olive oil in a saucepan over medium heat. Sauté minced garlic until fragrant, about 30 seconds. Add crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper. Simmer for 10–12 minutes, stirring occasionally. Stir in sugar if desired. Keep warm.
03 - In a shallow bowl, combine flour, cornmeal, paprika, and garlic powder until evenly blended.
04 - Pour vegetable oil into a deep fryer or heavy pot. Heat to 350°F.
05 - Remove calamari from buttermilk, shaking off excess liquid. Coat rings thoroughly in the flour mixture, pressing gently to adhere.
06 - Fry calamari in batches without overcrowding the pot. Cook for 1–2 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Season lightly with salt immediately.
07 - Arrange crispy calamari on a serving platter with warm marinara sauce on the side. Garnish with lemon wedges and fresh chopped parsley.
# Expert Advice:
01 -
- The buttermilk marinade makes the calamari impossibly tender, never tough or chewy
- Cornmeal in the breading creates that irresistible crunch that keeps people reaching for more
- The homemade marinara comes together in minutes but tastes like it simmered all day
02 -
- Overcrowding the pot drops the oil temperature and makes calamari soggy—learned this the hard way when I tried to fry everything at once
- Letting the coated calamari sit before frying creates a gummy coating—work quickly and fry immediately after breading
- The marinara actually tastes better if made an hour ahead, giving the flavors time to meld together
03 -
- Buy cleaned calamari to save time, or ask your fishmonger to prep it for you
- Double the breading mixture and store leftovers in the freezer for your next craving
- Serve the calamari immediately—every minute of sitting costs you precious crispiness