Crispy Calamari Marinara Sauce (Printable Version)

Golden, tender calamari rings coated in crisp breading with a zesty tomato basil sauce.

# 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 tsp paprika
07 - 1/2 tsp garlic powder
08 - 1/2 tsp cayenne pepper (optional)

→ Marinara Sauce

09 - 1 tbsp olive oil
10 - 2 cloves garlic, minced
11 - 14 oz canned crushed tomatoes
12 - 1 tsp dried oregano
13 - 1/2 tsp dried basil
14 - 1/2 tsp 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:

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

# Expert Tips:

01 -
  • The calamari stays tender inside while the coating crisps up perfectly, no rubberiness in sight.
  • The marinara sauce is bright and garlicky, made in the time it takes to prep everything else.
  • It feels fancy enough for guests but easy enough to make on a weeknight when you want something special.
  • Leftovers reheat surprisingly well in a hot oven, keeping that crunch alive.
02 -
  • Don't skip drying the calamari, even a little moisture will make the breading slide right off in the oil.
  • Fry in small batches or the oil temperature drops and you end up with greasy, limp rings instead of crispy ones.
  • If the calamari cooks longer than 2 minutes, it starts to get tough and chewy, so watch the clock.
03 -
  • Use a thermometer to check your oil temperature, guessing leads to uneven frying and disappointing results.
  • Double dipping the calamari in buttermilk and breading creates an extra thick, crunchy shell that holds up even longer.
  • Let the breaded rings sit on a wire rack for 5 minutes before frying, it helps the coating stick and makes the texture even crispier.

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