Crispy Calamari Marinara Sauce

The sound of calamari hitting hot oil still takes me back to a tiny trattoria in Rome, where the kitchen door swung open every few minutes and waves of garlicky steam rolled out. I spent three weeks trying to replicate that golden crunch in my apartment kitchen, burning batches and setting off smoke alarms until I finally understood the secret was buttermilk and patience. Now this recipe lives in my back pocket for dinner parties, because nothing pulls people to the kitchen faster than that sizzle.

Last summer I made this for my dads birthday, and he stood by the stove eating calamari straight from the paper towel-lined plate, burning his fingers and not caring one bit. My mom pretended to be annoyed that the appetizer was disappearing before guests arrived, but I caught her sneaking rings when she thought no one was watching. Sometimes the best parties happen in the kitchen before anyone even sits down.

Ingredients

• 500 g fresh squid: Fresh makes all the difference here, and I have learned to ask the fishmonger to clean it because my early attempts left me with sandy squid and a lot of regret
• 240 ml buttermilk: This tenderizes the squid and helps the coating stick, and I have tried regular milk but it really does not give you the same results
• 120 g all-purpose flour: The base of your crispy coating, combined with cornmeal for that restaurant-style crunch
• 60 g cornmeal: This is the secret ingredient that makes your calamari stay crispy way longer than flour alone ever could
• 1 tsp garlic powder: Because raw garlic burns at high heat, but powder gives you that garlicky flavor without the bitterness
• 1 tsp paprika: Adds a subtle warmth and the most beautiful golden color to your fried rings
• 1/2 tsp ground black pepper: Freshly cracked makes a real difference here, but pre-ground works fine if that is what you have
• 1/2 tsp salt: Just enough to enhance the flavors, and you can always add more at the end
• Vegetable oil: You need enough for a 2-inch depth, and I save my frying oil in a jar for future batches because it adds flavor over time
• Lemon wedges: That bright acid cuts through the richness and makes everything taste brighter and fresher
• 400 g canned crushed tomatoes: I use San Marzano when I can find them, but any good quality crushed tomatoes work beautifully
• 2 tbsp olive oil: For the sauce base, and extra virgin gives you that nice fruity undertone
• 2 cloves garlic: Minced fine because nobody wants big chunks of raw garlic in their dipping sauce
• 1/2 tsp dried oregano: Dried herbs actually work better here than fresh because they bloom in the hot oil
• 1/2 tsp dried basil: Adds that classic Italian flavor profile everyone recognizes and loves
• 1/4 tsp chili flakes: Optional, but I always add them because that tiny kick makes the sauce more interesting
• 1/2 tsp sugar: Just enough to balance the acidity of the tomatoes, and you can skip it if your tomatoes are naturally sweet
• Salt and pepper: Season to taste, and remember that sauce reduces and concentrates flavor as it simmers
• 1 tbsp chopped fresh parsley: Adds that final pop of color and freshness right at the end

Instructions

Make your marinara first:

Heat olive oil in a small saucepan over medium heat, add minced garlic, and let it sizzle for just one minute until your kitchen smells amazing. Add crushed tomatoes, oregano, basil, chili flakes, and sugar, season with salt and pepper, then simmer uncovered for 10 to 15 minutes while you prep the calamari, stirring occasionally until it thickens slightly.

Prep the squid:

Rinse the squid rings under cold water and pat them completely dry with paper towels, because water is the enemy of crispy fried food. Toss the squid in buttermilk and let it hang out for 10 minutes while you mix your coating.

Mix your coating:

Whisk together flour, cornmeal, garlic powder, paprika, pepper, and salt in a shallow bowl until everything is evenly distributed.

Heat your oil:

Pour about 2 inches of vegetable oil into a deep pot or Dutch oven and heat it to 180°C, which usually takes 10 to 15 minutes depending on your stove. I test the oil with a tiny piece of squid—if it bubbles immediately and rises to the top, I am good to go.

Coat the calamari:

Pull squid from the buttermilk, let the excess drip off for a second, then toss it in the flour mixture. Shake off any extra coating because too much flour creates a soggy, greasy result.

Fry in batches:

Lower the calamari gently into the hot oil and fry for 1 to 2 minutes, flipping once, until golden brown and irresistibly crisp. Work in small batches because overcrowding drops the oil temperature and you end up with soggy, sad calamari.

Drain and season:

Transfer fried calamari to a paper towel-lined plate and sprinkle with a little extra salt while it is still hot. Serve immediately with lemon wedges and that warm marinara sauce you made earlier.

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My friend Sarah swears she does not even like seafood, but she ate almost half the batch at our last game night and asked for the recipe before she even left. Watching someone discover they actually love calamari when it is cooked right might be my favorite thing about making this dish.

Getting That Restaurant Crunch

The cornmeal in the coating is what sets this apart from typical flour-only recipes, creating texture that stays crispy for way longer. I have experimented with different ratios and settled on this combination because it gives you crunch without being too heavy or bready.

Marinara Make-Ahead Magic

The sauce actually tastes better if you make it a day ahead and let the flavors hang out together in the fridge. I always double the batch now because it freezes beautifully and having homemade marinara ready to go makes weeknight pasta feel like a treat.

Perfect Pairings and Presentation

A chilled Pinot Grigio cuts through the fried food beautifully and keeps everything feeling light and fresh. I like to pile the calamari high on a platter with lots of lemon wedges and place the warm marinara in a small bowl right in the center for the kind of appetizer spread that makes people linger around the kitchen.

• Keep the fried calamari in a 200°F oven if you need to hold it before serving, but not too long or it loses its crunch
• Set up a dipping station with the marinara and maybe some aioli if you want to get fancy with your sauces
• Squeeze that lemon right before eating because the acid wakes up all the flavors and makes each bite sing

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There is something universally happy-making about hot, crispy calamari, and I love watching a room full of people light up when this hits the table.

Common Questions

→ How can I ensure the calamari remains crispy?

Double-dipping the squid rings in buttermilk and flour mixture before frying helps build a thicker, crunchier coating. Also, make sure the oil is hot enough (around 180°C/350°F) and avoid overcrowding the pot to keep the temperature steady.

→ What alternatives can I use for buttermilk in the squid marinade?

You can substitute buttermilk with a mixture of milk and lemon juice or vinegar, allowing it to sit for 5-10 minutes to slightly thicken and acidify, which helps tenderize the squid.

→ Can I make the marinara sauce spicier?

Yes, adding chili flakes or a pinch of cayenne pepper during simmering will give the marinara sauce a gentle kick without overpowering the fresh tomato flavors.

→ Is it possible to prepare this dish gluten-free?

Absolutely. Replace the all-purpose flour and cornmeal with gluten-free flour blends to maintain the coating's crispiness while accommodating gluten sensitivities.

→ What wines pair well with fried calamari and marinara sauce?

Light, chilled white wines such as Pinot Grigio or Sauvignon Blanc complement the crispy texture and tangy sauce nicely, enhancing the overall tasting experience.