Crispy Calamari Marinara (Printable)

Golden calamari rings in a light crisp coating, served with zesty marinara sauce for a flavorful bite.

# What You Need:

→ Calamari

01 - 1.1 lbs fresh calamari, cleaned and sliced into rings
02 - 1/2 cup buttermilk
03 - Salt and pepper, to taste

→ Breading

04 - 3/4 cup all-purpose flour
05 - 1/3 cup fine cornmeal
06 - 1 teaspoon paprika
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon cayenne pepper (optional)

→ Marinara Sauce

09 - 1 tablespoon olive oil
10 - 2 cloves garlic, minced
11 - 14 oz canned crushed tomatoes
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon dried basil
14 - 1/2 teaspoon sugar
15 - Salt and pepper, to taste

→ For Frying & Serving

16 - Vegetable oil, for deep frying
17 - Lemon wedges, for garnish
18 - Chopped fresh parsley, for garnish

# How to Make It:

01 - Pat calamari rings dry with paper towels. Place in a bowl, add buttermilk, season with salt and pepper, toss to coat, and set aside for 10 minutes.
02 - Heat olive oil in a small saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer uncovered for 10–15 minutes until slightly thickened. Keep warm.
03 - In a shallow bowl, mix flour, cornmeal, paprika, garlic powder, and cayenne pepper.
04 - Lift calamari rings from buttermilk, letting excess drip off. Dredge evenly in flour mixture and shake off excess.
05 - Heat vegetable oil in a deep fryer or heavy pot to 350°F. Fry calamari in batches for 1–2 minutes until golden and crisp, avoiding overcrowding. Remove with a slotted spoon and drain on paper towels.
06 - Arrange calamari on a platter. Garnish with lemon wedges and parsley. Serve immediately with warm marinara sauce.

# Expert Tips:

01 -
  • Golden, impossibly crispy exterior that shatters between your teeth while the inside stays tender—the textural contrast is addictive.
  • The marinara sauce is bright and simple, made while the oil heats, so you're never juggling too many pans at once.
  • Impressive enough to serve at a dinner party but casual enough for a weeknight snack straight from the fryer.
02 -
  • Oil temperature is non-negotiable—if it's too cool, the calamari absorbs oil and becomes greasy; too hot and the outside burns before the inside cooks through.
  • Never skip the paper towel drying step at the beginning; wet calamari will splatter dangerously and won't crisp properly.
  • The double-dip technique works if you want extra crunch, but the single coating in this recipe is perfectly crispy on its own.
03 -
  • Invest in a good instant-read thermometer for the oil; it's the single most important tool for consistent results, and cheap oil thermometers often lie.
  • If your marinara sauce finishes before the calamari is ready, just turn the heat down to low and cover the pan; it'll stay warm and thick without breaking down.

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