Crispy Calamari Marinara Sauce (Printable Version)
Tender squid rings fried crisp, served with tangy, homemade marinara sauce and lemon wedges.
# What You Need:
→ For the Calamari
01 -
02 -
03 -
04 -
05 -
06 -
07 -
08 -
09 -
10 -
→ For the Marinara Dipping Sauce
11 -
12 -
13 -
14 -
15 -
16 -
17 -
18 -
19 -
# How to Make It:
01 - Heat olive oil in a small saucepan over medium heat. Add minced garlic and sauté for 1 minute, until fragrant. Add crushed tomatoes, oregano, basil, chili flakes, and sugar. Season with salt and pepper. Simmer uncovered for 10–15 minutes, stirring occasionally, until slightly thickened. Remove from heat and stir in fresh parsley.
02 - Rinse the squid rings under cold water and pat dry with paper towels. Place the squid in a bowl and pour over the buttermilk. Toss to coat and let marinate for 10 minutes.
03 - In a separate bowl, combine flour, cornmeal, garlic powder, paprika, black pepper, and salt.
04 - Heat about 2 inches of vegetable oil in a deep pot or fryer to 350°F.
05 - Remove squid from buttermilk, allowing excess to drip off. Dredge rings in the flour-cornmeal mixture, shaking off excess.
06 - Fry calamari in batches for 1–2 minutes, until golden and crispy. Do not overcrowd the pot. Transfer to a paper towel-lined plate to drain. Season with extra salt if desired.
07 - Serve the crispy calamari hot with lemon wedges and warm marinara dipping sauce on the side.
# Expert Advice:
01 -
- The cornmeal creates this insane crunch that lasts way longer than restaurant versions, so your calamari stays crisp even through conversation and second helpings
- That homemade marinara comes together in 15 minutes but tastes like it simmered all day, and you will want to put it on everything afterward
02 -
- I learned the hard way that overcrowding the pot drops the oil temperature fast, leaving you with greasy, limp calamari that nobody wants to eat
- The buttermilk soak is non-negotiable, it completely transforms the texture from rubbery to tender and I have tried skipping it to save time
03 -
- Double-dipping the calamari back into buttermilk and then flour again creates an extra thick crust that stays crispy forever, though it does add time to the process
- A pinch of cayenne in the flour mixture adds this subtle heat that people notice but cannot quite place, and it makes the dish way more interesting