Big Game Crispy Calamari Marinara

Last Super Bowl, my brother-in-law tried to make calamari and ended up with what looked like tiny, golden rubber bands floating in oil. The whole family laughed, but it got me thinking about what makes restaurant-style calamari so impossibly tender while staying shatter-crisp. Turns out, the secret was hiding in my fridge the whole time. Now this is the only appetizer I bring to game day gatherings.

I made six batches of this for my nieces birthday party last month, mostly because the adults kept swarming the platter every time I tried to move it to the kids table. My sister finally confiscated the bowl and declared it off limits until dinner was actually served. Theres something magical about watching people crowd around a dipping bowl, testing whose calamari achieved maximum crunch.

Ingredients

• Fresh or thawed calamari: I learned the hard way that frozen works perfectly fine if you thaw it properly and pat it completely dry before soaking
• Buttermilk: This isnt optional. The acidity literally transforms the texture, making restaurant-level tenderness completely achievable at home
• Cornmeal: The unsung hero that adds this incredible extra crunch dimension plain flour just cant achieve
• Smoked paprika: Gives this subtle background warmth that makes people ask whats your secret ingredient
• Canned crushed tomatoes: Dont overcomplicate the sauce. The best marinara comes from letting simple ingredients shine

Instructions

Soak the calamari:

Combine rings with buttermilk, salt, and pepper. Let this work its magic in the fridge for at least 15 minutes, though an hour is even better.

Start the marinara:

Sauté garlic in olive oil until fragrant. Add tomatoes, herbs, sugar, and seasonings. Simmer uncovered while you prep everything else.

Mix your coating:

Whisk together flour, cornmeal, garlic powder, smoked paprika, and cayenne until thoroughly combined.

Heat the oil:

Get your oil to 180°C (350°F). I use a thermometer now because guessing led to some disappointingly soggy batches in the past.

Dredge and fry:

Shake off excess buttermilk, coat rings in the flour mixture, and fry in batches for 1–2 minutes until golden. Never crowd the pot.

Drain and serve:

Let them rest briefly on paper towels, then serve immediately with that warm marinara, lemon wedges, and fresh parsley.

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Something incredibly satisfying happens when you bite into perfectly fried calamari that slight resistance before the crunch, then the tender give of the squid inside. My friend Sarah said it was like eating something from a high-end Italian restaurant, except I was standing in my kitchen in sweatpants.

The Double-Dip Secret

If you want next-level crispiness that holds up even after sitting out for a bit, try the double-dip method. Return the fried calamari briefly to the buttermilk, then back into the flour mixture for a second coat before frying again. Its an extra step but creates this armor-like crunch that absolutely people wont stop talking about.

Oil Management

I used to be terrified of deep frying at home until I learned proper temperature control. Keep an eye on your thermometer between batches. The oil temp drops every time you add cold calamari, so let it recover before the next batch. Also, a splatter screen changed my life and saved my stove from a constant oil shower.

Make-Ahead Strategy

The marinara sauce actually tastes better if you make it a day ahead, giving those flavors time to become friends. You can also soak the calamari in buttermilk overnight in the refrigerator. The only step that must happen right before serving is the frying itself, which is exactly as it should be.

• Set up a cooling rack over paper towels for better drainage than just paper towels alone
• Keep your fried calamari in a 200°F oven if youre making multiple batches for a crowd
• The lemon wedges arent just garnish, that bright acid cuts through the fried richness perfectly

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Whether its the big game or just a Friday night craving, this recipe delivers restaurant-quality results that make everyone forget about the delivery apps. Happy frying.

Frequently Asked Questions

→ How do I achieve crispy calamari?

Soaking calamari in buttermilk helps tenderize it, while dredging in a seasoned flour and cornmeal mixture ensures a crunchy coating when fried at the right temperature.

→ What is the best oil for frying calamari?

Use a neutral vegetable oil with a high smoke point, like canola or sunflower oil, heated to 180°C (350°F) for even, golden frying.

→ Can I prepare the marinara sauce in advance?

Yes, simmer the marinara ahead of time and refrigerate. Reheat gently before serving to enhance the flavors.

→ How do I prevent calamari from getting rubbery?

Fry the calamari in small batches for just 1–2 minutes until golden to keep it tender and avoid overcooking.

→ What garnishes complement this dish?

Fresh lemon wedges and chopped parsley add brightness and fresh notes to balance the fried calamari and rich sauce.