Crispy Calamari with Marinara (Printable Version)
Tender calamari rings fried golden and served with a flavorful marinara sauce, perfect as an appetizer.
# What You Need:
→ Calamari
01 - 1.1 lb fresh calamari, cleaned and sliced into 1/4-inch rings
02 - 1 cup buttermilk
03 - Salt and freshly ground black pepper, to taste
→ Breading
04 - 1 cup all-purpose flour
05 - 1/2 cup cornmeal
06 - 1/2 tsp paprika
07 - 1/2 tsp garlic powder
→ Frying
08 - Vegetable oil, for deep frying
→ Marinara Sauce
09 - 1 tbsp olive oil
10 - 2 garlic cloves, minced
11 - 14 oz canned crushed tomatoes
12 - 1/2 tsp dried oregano
13 - 1/2 tsp dried basil
14 - 1/4 tsp red pepper flakes
15 - Salt and pepper, to taste
16 - 1 tsp sugar
→ Garnish
17 - Lemon wedges
18 - Chopped fresh parsley
# How to Make It:
01 - Place calamari rings in a bowl, cover with buttermilk, and season with salt and pepper. Refrigerate for 15 minutes to tenderize.
02 - Heat olive oil in a saucepan over medium heat. Sauté minced garlic until fragrant, about 30 seconds. Add crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper. Simmer for 10-12 minutes, stirring occasionally. Add sugar to balance acidity if desired. Keep warm.
03 - In a shallow bowl, combine flour, cornmeal, paprika, and garlic powder. Mix thoroughly to distribute spices evenly.
04 - Heat vegetable oil in a deep fryer or large pot to 350°F.
05 - Remove calamari from buttermilk, shaking off excess liquid. Dredge rings in the flour mixture, pressing lightly to ensure even coating.
06 - Fry calamari in batches without overcrowding the pot. Cook for 1-2 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Season immediately with salt while hot.
07 - Arrange crispy calamari on a serving plate with warm marinara sauce on the side. Garnish with fresh lemon wedges and chopped parsley.
# Expert Advice:
01 -
- Buttermilk makes the calamari tender while creating the perfect surface for breading
- The cornmeal adds this incredible crunch that people will ask you about
02 -
- Overcrowding the pot drops the oil temperature and makes the calamari soggy, so resist the urge to fry it all at once
- Letting the breaded calamari sit for even a minute before frying makes the coating fall off, so fry right after coating
03 -
- Pat the calamari very dry before adding it to the buttermilk for better coating adherence
- Sprinkle a little flaky sea salt on top right before serving for a professional finish