Crispy Calamari Marinara Sauce (Printer-Friendly)
Golden calamari rings in a light crisp batter paired with zesty marinara sauce for a perfect appetizer.
# What You'll Need:
→ Calamari
01 - 1.1 lbs fresh calamari, cleaned and sliced into rings
02 - 1/2 cup buttermilk
03 - Salt and pepper, to taste
→ Breading
04 - 3/4 cup all-purpose flour
05 - 1/3 cup fine cornmeal
06 - 1 tsp paprika
07 - 1/2 tsp garlic powder
08 - 1/2 tsp cayenne pepper (optional)
→ Marinara Sauce
09 - 1 tbsp olive oil
10 - 2 cloves garlic, minced
11 - 14 oz canned crushed tomatoes
12 - 1 tsp dried oregano
13 - 1/2 tsp dried basil
14 - 1/2 tsp sugar
15 - Salt and pepper, to taste
→ For Frying and Serving
16 - Vegetable oil, for deep frying
17 - Lemon wedges, for garnish
18 - Chopped fresh parsley, for garnish
# How to Make It:
01 - Pat calamari rings dry with paper towels. Place in a bowl, add buttermilk, season with salt and pepper, toss to coat, and let rest for 10 minutes.
02 - Heat olive oil in a small saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Incorporate crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer uncovered for 10 to 15 minutes, stirring occasionally until slightly thickened. Keep warm.
03 - Combine flour, cornmeal, paprika, garlic powder, and cayenne pepper in a shallow bowl.
04 - Lift calamari rings from buttermilk letting excess drip off. Dredge evenly in the flour mixture and shake off excess.
05 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F. Fry calamari in batches for 1 to 2 minutes until golden and crisp. Avoid overcrowding. Remove with a slotted spoon and drain on paper towels.
06 - Arrange calamari on a platter. Garnish with lemon wedges and parsley. Serve warm with marinara sauce for dipping.
# Expert Advice:
01 -
- The calamari stays tender inside while the exterior shatters between your teeth—that textural contrast is genuinely addictive.
- It's restaurant-quality but comes together in under 40 minutes with ingredients you probably already have.
- Homemade marinara tastes nothing like jarred sauce, and this one is so simple you'll make it forever.
02 -
- Calamari cooks in seconds—overdo it by even a minute and it becomes rubbery; undercook it and it's chewy, so timing is everything and a thermometer prevents guessing.
- Letting the calamari sit in buttermilk isn't optional; it breaks down the muscle fibers and guarantees tenderness that a quick dip cannot match.
- Oil temperature is non-negotiable; if it's too cool, the calamari absorbs oil and tastes greasy, and if it's too hot, the outside burns before the inside cooks.
03 -
- Make marinara sauce first so it has time to mellow and thicken while you prep and fry the calamari—a rushed sauce tastes raw and thin.
- Keep a small bowl of extra buttermilk nearby while breading so you can re-dip your fingers if they get too coated; wet hands won't hold the breading securely.