Crispy Calamari Marinara Sauce

My tiny apartment kitchen smelled like the Jersey Shore boardwalk last Tuesday. Oil popping at 350 degrees, garlic hitting the pan, that unmistakable ocean scent from fresh calamari. My roommate wandered in, confused why I was deep-frying anything on a weeknight, but one bite of that first golden ring and she stopped asking questions. Some foods just transport you.

Last summer I made this for a dinner party and watched four adults essentially sword-fight over the last piece. The trick I learned that night was patting the calamari almost dry after the buttermilk bath, which keeps the batter from sliding off into the hot oil.

Ingredients

• 500 g cleaned squid: Fresh smells like the ocean, never fishy. Ask your fishmonger to clean it if you are squeamish about removing the quill.
• 250 ml buttermilk: The acid breaks down muscle fibers making calamari fork-tender. Regular milk with a splash of vinegar works in a pinch.
• 120 g all-purpose flour: Creates the base crunch. Bread flour gives a chewier texture if you prefer that bite.
• 60 g cornstarch: This is the secret weapon for extra crispiness that does not turn soggy after five minutes.
• 1 tsp sea salt: Flaky salt like Maldon sticks to the rings better than table salt.
• ½ tsp freshly ground black pepper: White pepper shows less on the coating if you care about appearances.
• ½ tsp paprika: Smoked paprika adds depth without any actual heat.
• Vegetable oil: Canola, peanut, or grapeseed oil all work. Olive oil smokes at too low a temp for frying.
• 1 tbsp olive oil: Extra virgin for the sauce base adds that fruitiness you want in marinara.
• 2 cloves garlic: Freshly minced. Jarred garlic has a weird metallic aftertaste.
• 400 g canned crushed tomatoes: San Marzano tomatoes make a noticeable difference in sweetness.
• 1 tsp dried oregano: Rub it between your palms before adding to wake up the oils.
• ½ tsp dried basil: Fresh basil turns brown in cooked sauce. Save it for garnish.
• ½ tsp sugar: Just enough to balance the canned tomatoes acidity.
• Lemon wedges: The acid cuts through the fried coating perfectly.
• Fresh parsley: Flat-leaf parsley has more flavor than the curly stuff.

Instructions

Soak the squid:

Submerge calamari rings in buttermilk and refrigerate for at least 15 minutes. The lactic acid works its magic while you prep everything else.

Simmer the sauce:

Sauté garlic in olive oil for just 30 seconds until fragrant. Add crushed tomatoes, oregano, basil, sugar, salt and pepper. Let it bubble gently for 10 to 15 minutes while you prep the breading station.

Mix the coating:

Whisk together flour, cornstarch, salt, pepper and paprika in a shallow dish. The cornstarch is what gives restaurant-style crunch.

Heat the oil:

Bring oil to 180°C in a deep fryer or heavy pan. If you do not have a thermometer, drop in a pinch of flour—if it sizzles immediately and rises to the top, you are ready.

Dredge the rings:

Shake excess buttermilk off calamari then press firmly into flour mixture. The flour should cling evenly.

Fry in batches:

Cook calamari for 1 to 2 minutes until golden brown. Do not crowd the pan or the oil temperature drops and you get soggy grease bombs.

Drain and season:

Transfer to paper towels immediately. Hit them with a pinch of salt while they are still hot.

Plate it up:

Serve right away with warm marinara, lemon wedges and scattered parsley. Calamari waits for no one.

Save

My father-in-law still talks about the time I made this for Sunday dinner. He is Italian and therefore suspicious of anyone else cooking calamari but he went back for thirds.

Getting That Crunch Right

The cornstarch ratio took me years to nail. Too much and the coating tastes chalky, too little and you miss that shatter-crisp texture. The one-to-two ratio of cornstarch to flour is my sweet spot after probably twenty batches.

Sauce Timing

I start the marinara first because it actually improves as it sits. Make it an hour ahead if you can. The flavors meld and that sharp raw tomato taste mellows into something richer and deeper.

Serving It Like a Restaurant

Restaurants keep fried food crispy by draining it on wire racks instead of paper towels. Air circulation is key. I learned this working a short stint at a seafood shack in college and it changed everything.

• Use a slotted metal spoon instead of tongs to avoid breaking the coating
• Keep the fried calamari in a 200°F oven if you cannot serve immediately
• Pair with a cold glass of Pinot Grigio to cut the richness

Save

Nothing beats pulling that first golden ring from the oil and hearing the crunch. Simple food done right beats complicated every time.

Recipe Q&A

→ How do you ensure the calamari is tender?

Soaking calamari rings in buttermilk before coating helps tenderize the squid and improves the texture when fried.

→ What is the best oil temperature for frying calamari?

Maintain the oil at about 180°C (350°F) to achieve a crispy exterior without making the calamari greasy or tough.

→ How can I make the batter extra crispy?

Using a combination of flour and cornstarch in the breading mix promotes extra crispiness on the fried calamari.

→ Can I prepare the marinara sauce in advance?

Yes, the marinara sauce can be simmered ahead of time and gently reheated before serving to enhance its flavors.

→ What garnishes complement this dish best?

Lemon wedges and freshly chopped parsley add bright, fresh notes that enhance the overall flavor experience.

→ Are there any common allergens to watch for?

This dish contains wheat (gluten), dairy from buttermilk, and seafood from calamari. Substitutions can be made for dietary needs.