Big Game Crispy Calamari Marinara (Printable Version)
Tender golden fried calamari rings served with a flavorful, zesty marinara sauce and fresh garnishes.
# What You’ll Need:
→ Calamari
01 - 1.1 lb fresh or thawed calamari, cleaned and cut into 1 cm rings
02 - 1 cup buttermilk
03 - 1 tsp sea salt
04 - 1/2 tsp black pepper
→ Breading
05 - 1 cup all-purpose flour
06 - 1/2 cup cornmeal
07 - 1 tsp garlic powder
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp cayenne pepper
→ For Frying
10 - 4 cups vegetable oil for deep frying
→ Marinara Sauce
11 - 1 tbsp olive oil
12 - 2 cloves garlic, minced
13 - 14 oz canned crushed tomatoes
14 - 1/2 tsp dried oregano
15 - 1/2 tsp dried basil
16 - 1/2 tsp sugar
17 - Salt and pepper to taste
→ Garnish
18 - 1 lemon cut into wedges
19 - 2 tbsp fresh parsley, chopped
# Directions:
01 - Combine calamari rings with buttermilk, salt, and pepper in a bowl. Cover and refrigerate for at least 15 minutes to tenderize.
02 - Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
03 - Add crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer uncovered for 10–15 minutes, stirring occasionally. Adjust seasoning to taste and set aside.
04 - In a shallow dish, whisk together flour, cornmeal, garlic powder, smoked paprika, and cayenne pepper until well combined.
05 - Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F.
06 - Remove calamari from buttermilk, allowing excess to drip off. Dredge rings in the flour mixture, pressing gently to ensure even coating.
07 - Fry calamari in batches for 1–2 minutes or until golden and crispy. Do not overcrowd the pot to maintain oil temperature.
08 - Remove with a slotted spoon and drain on paper towels. Serve immediately with warm marinara sauce, lemon wedges, and fresh parsley garnish.
# Top Tips:
01 -
- The buttermilk soak is like a spa day for squid, turning potentially chewy rings into something impossibly tender
- That cornmeal in the breading creates this extra crunch layer that keeps people reaching for just one more piece
02 -
- Overcrowding the oil drops the temperature instantly, turning everything into a greasy mess. Work in small batches
- The buttermilk step is what separates good calamari from great. Skip it and you might as well order takeout
03 -
- Pat the calamari completely dry before adding it to the buttermilk. Excess water prevents the coating from sticking properly
- Let the fried calamari rest for about 30 seconds before serving. This helps the coating set so it doesnt fall off when you bite in