Crispy Calamari with Marinara (Printable)
Lightly fried calamari rings served with tangy, homemade marinara and lemon wedges for dipping.
# What You Need:
→ Calamari
01 - 1.1 lbs fresh calamari, cleaned and sliced into rings
02 - 1 cup buttermilk
→ Breading
03 - 1 cup all-purpose flour
04 - 1/2 cup fine cornmeal
05 - 1 tsp garlic powder
06 - 1 tsp paprika
07 - 1/2 tsp salt
08 - 1/2 tsp black pepper
→ Frying
09 - About 4 cups vegetable oil for frying
10 - Lemon wedges for serving
→ Marinara Sauce
11 - 2 tbsp olive oil
12 - 2 garlic cloves, minced
13 - 14 oz canned crushed tomatoes
14 - 1 tsp dried oregano
15 - 1/2 tsp chili flakes (optional)
16 - 1/2 tsp sugar
17 - Salt and black pepper to taste
18 - 1 tbsp chopped fresh basil (optional)
# Steps:
01 - Place calamari rings in a bowl and cover with buttermilk. Let marinate for 15 minutes.
02 - Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
03 - Stir in crushed tomatoes, dried oregano, chili flakes if using, sugar, salt, and pepper. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until slightly thickened. Stir in fresh basil and keep warm.
04 - In a shallow dish, combine flour, cornmeal, garlic powder, paprika, salt, and black pepper.
05 - Heat vegetable oil in a deep pan or fryer to 350°F (180°C).
06 - Remove calamari from buttermilk, shaking off excess liquid, then dredge thoroughly in the flour mixture to coat evenly.
07 - Fry calamari in batches for 1 to 2 minutes until golden brown and crispy. Avoid overcrowding the pan. Transfer to paper towels to drain excess oil.
08 - Serve hot with lemon wedges and marinara sauce for dipping.
# Expert Advice:
01 -
- Calamari becomes impossibly tender and crispy—nothing rubbery or chewy about it.
- The marinara sauce is so good you'll find yourself dipping crusty bread in it after the calamari's gone.
- Comes together faster than ordering takeout, but feels special enough for guests.
02 -
- Never skip the oil temperature check—this is the difference between crispy and greasy, and it's the one thing that actually matters.
- The buttermilk marinade seems like a small step, but it's what keeps the calamari tender rather than chewy or rubbery no matter how long you fry it.
- Resist the urge to crowd the pan; each batch needs space to fry properly and stay crispy.
03 -
- Double-dip for extra crunch: pull a ring from buttermilk, coat in flour, dip back in buttermilk, then coat in flour again before frying—the contrast is incredible.
- Lemon wedges aren't just garnish; squeeze them over the calamari right before serving to cut through the richness and brighten every bite.