Crispy Calamari Marinara Sauce (Printable)
Tender squid rings fried crisp, paired with a zesty homemade marinara sauce for dipping.
# What You'll Need:
→ For the Calamari
01 - 1.1 lbs fresh squid, cleaned and sliced into 1/2-inch rings
02 - 1 cup buttermilk
03 - 1 cup all-purpose flour
04 - 1/2 cup cornmeal
05 - 1 tsp garlic powder
06 - 1 tsp paprika
07 - 1/2 tsp ground black pepper
08 - 1/2 tsp salt
09 - Vegetable oil, for frying
10 - Lemon wedges, to serve
→ For the Marinara Dipping Sauce
11 - 14 oz canned crushed tomatoes
12 - 2 tbsp olive oil
13 - 2 cloves garlic, minced
14 - 1/2 tsp dried oregano
15 - 1/2 tsp dried basil
16 - 1/4 tsp chili flakes
17 - 1/2 tsp sugar
18 - Salt and pepper, to taste
19 - 1 tbsp chopped fresh parsley
# Step-by-step:
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. Mix thoroughly to distribute spices evenly.
04 - Heat about 2 inches of vegetable oil in a deep pot or fryer to 350°F. Maintain temperature throughout frying for optimal crispiness.
05 - Remove squid from buttermilk, allowing excess to drip off. Dredge rings in the flour-cornmeal mixture, shaking off excess. 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.
06 - Arrange the crispy calamari on a serving plate with lemon wedges and warm marinara dipping sauce on the side. Serve immediately while hot and crispy.
# Expert Advice:
01 -
- The buttermilk tenderizes the squid so even beginners cant mess it up
- That homemade marinara sauce makes everything else on the plate feel like an afterthought
02 -
- Overcrowding the pot drops the oil temperature and you end up with soggy calamari
- Letting the coated squid sit before frying makes the coating fall off in the oil
03 -
- Pat the squid completely dry before the buttermilk soak or the coating will not stick
- Let your fried calamari rest on a wire rack instead of paper towels for maximum crunch