Crispy Calamari Marinara Sauce (Print Version)
Lightly battered calamari rings fried to crisp golden perfection, served alongside bright homemade marinara sauce.
# What You Need:
→ Calamari
01 - 1 lb cleaned squid, sliced into rings
02 - 1 cup buttermilk
→ Breading
03 - 1 cup all-purpose flour
04 - ½ cup cornstarch
05 - 1 tsp sea salt
06 - ½ tsp freshly ground black pepper
07 - ½ tsp paprika
08 - Vegetable oil, for frying
→ Marinara Sauce
09 - 1 tbsp olive oil
10 - 2 cloves garlic, minced
11 - 14 oz canned crushed tomatoes
12 - 1 tsp dried oregano
13 - ½ tsp dried basil
14 - ½ tsp sugar
15 - Salt and pepper, to taste
→ Garnish
16 - Lemon wedges
17 - Fresh parsley, chopped
# How To Make:
01 - Place the calamari rings in a bowl with buttermilk. Chill for at least 15 minutes to tenderize the squid and ensure optimal texture.
02 - Heat olive oil in a saucepan over medium heat. Add garlic and sauté for 30 seconds until fragrant. Stir in crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer gently for 10–15 minutes, stirring occasionally, until flavors meld. Adjust seasoning to taste and keep warm.
03 - In a shallow dish, combine flour, cornstarch, salt, pepper, and paprika until thoroughly blended.
04 - Heat oil in a deep fryer or large, heavy pan to 350°F. Maintain temperature throughout frying for consistent results.
05 - Remove calamari from buttermilk, allowing excess to drip off. Dredge rings in the flour mixture, pressing gently to ensure even coating on all sides.
06 - Fry calamari in batches for 1–2 minutes until golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature and ensure proper crisping.
07 - Transfer fried calamari to a paper towel-lined plate to drain excess oil. Serve immediately with warm marinara sauce, lemon wedges, and a sprinkle of fresh parsley.
# Expert Tips:
01 -
- The buttermilk soak makes calamari tender enough to eat with a spoon
- Homemade marinara tastes like nonna been simmering it all day even though it takes fifteen minutes
02 -
- Overcooking calamari turns it into rubber bands. Two minutes max in hot oil.
- Letting fried calamari sit in a pile makes it steam and lose crunch. Spread it out on the paper towels.
03 -
- Freeze the calamari for 20 minutes before slicing for cleaner cuts through the rubbery flesh
- Double-fry technique: 30 seconds first pass, rest 2 minutes, 1 minute second pass for extra crunch