Crispy Calamari Marinara (Printable)
Lightly breaded calamari rings fried golden, paired with a vibrant homemade marinara for a tasty starter.
# What You'll Need:
→ Calamari
01 - 1.1 lb fresh calamari, cleaned and sliced into 0.5 cm 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
# Step-by-step:
01 - Place the calamari rings in a bowl, cover with buttermilk, and season with salt and pepper. Let marinate for 15 minutes in the refrigerator.
02 - Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Stir in crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper. Simmer for 10–12 minutes, stirring occasionally. Add sugar if desired. Keep warm.
03 - In a shallow bowl, mix flour, cornmeal, paprika, and garlic powder until well combined.
04 - Heat oil in a deep fryer or large pot to 350°F.
05 - Remove calamari from buttermilk, shaking off excess. Dredge rings in the flour mixture, ensuring even coating.
06 - Fry calamari in batches without overcrowding for 1–2 minutes, until golden and crispy. Remove with a slotted spoon and drain on paper towels. Season with salt immediately.
07 - Serve calamari hot with marinara sauce on the side. Garnish with lemon wedges and chopped parsley.
# Expert Advice:
01 -
- The buttermilk soak makes the calamari incredibly tender, never chewy
- That homemade marinara sauce comes together in minutes but tastes like it simmered all day
02 -
- Overcrowding the oil drops the temperature and makes the calamari soggy, so work in small batches
- Let the oil come back to temperature between batches for consistent crispiness
03 -
- Pat the calamari dry before the buttermilk soak for better coating adhesion
- Season immediately after frying while the oil is still hot