Crispy Fried Calamari Marinara (Printable)
Tender calamari rings coated in a crispy crust served with zesty marinara and fresh herbs.
# Ingredient List:
→ Calamari
01 - 1 lb fresh calamari, cleaned and cut into ½-inch rings
02 - 1 cup buttermilk
03 - ½ teaspoon salt
→ Coating
04 - 1 cup all-purpose flour
05 - ½ cup fine cornmeal
06 - 1 teaspoon paprika
07 - ½ teaspoon black pepper
08 - ½ teaspoon garlic powder
09 - ½ teaspoon salt
→ Frying
10 - 4 cups vegetable oil, for deep-frying
→ Marinara Sauce
11 - 1 tablespoon olive oil
12 - 2 cloves garlic, minced
13 - 14 oz canned crushed tomatoes
14 - ½ teaspoon dried oregano
15 - ¼ teaspoon red pepper flakes (optional)
16 - ½ teaspoon sugar
17 - Salt and pepper, to taste
18 - 1 tablespoon fresh basil, chopped (optional)
→ Garnish
19 - Lemon wedges
20 - Fresh parsley, chopped
# Directions:
01 - Combine calamari rings with buttermilk and ½ teaspoon salt in a bowl. Toss to coat evenly and refrigerate for 15 to 20 minutes.
02 - In a shallow dish, blend flour, cornmeal, paprika, black pepper, garlic powder, and ½ teaspoon salt until well combined.
03 - Heat vegetable oil to 350°F (180°C) in a deep fryer or heavy pot.
04 - Warm olive oil over medium heat in a small saucepan. Sauté minced garlic until fragrant, about 1 minute. Add crushed tomatoes, oregano, red pepper flakes, sugar, and season with salt and pepper. Simmer for 10 minutes, stirring occasionally. Stir in fresh basil if using. Keep warm.
05 - Remove calamari from buttermilk, allowing excess to drain. Coat thoroughly with the flour and cornmeal mixture.
06 - Fry calamari in batches in hot oil without overcrowding, cooking 1½ to 2 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towels.
07 - Plate calamari hot, accompanied by marinara sauce and garnished with lemon wedges and chopped parsley.
# Expert Tips:
01 -
- It creates perfectly tender calamari with a light, crunchy coating that feels like sharing a hush-hush gem with a close friend
- The homemade marinara is a zesty twist that elevates the whole dish, making it an instant favorite for sharing
02 -
- Soaking calamari in buttermilk is key for tenderness and helps the coating adhere; more time equals softer squid
- Frying at the right temperature ensures calamari stays juicy inside with a crisp shell outside—too cool and it gets greasy
03 -
- Dry the calamari rings lightly after soaking to ensure the coating clings perfectly
- The secret to unforgettable crunch is mixing cornmeal with flour instead of all flour