Crispy Calamari Marinara Sauce (Printable version)
Golden-fried calamari rings paired with a flavorful homemade marinara sauce for a perfect shareable starter.
# What you need:
→ Calamari
01 - 1.1 lb fresh calamari, cleaned and sliced into 0.4-inch rings
02 - ½ cup buttermilk
03 - 1 tsp salt
04 - ½ tsp ground black pepper
→ Breading
05 - 1 cup all-purpose flour
06 - ½ cup cornmeal
07 - 1 tsp paprika
08 - ½ tsp garlic powder
09 - ¼ tsp cayenne pepper (optional)
→ Frying
10 - 3 cups vegetable oil for frying
→ Marinara Sauce
11 - 1 tbsp olive oil
12 - 2 cloves garlic, finely minced
13 - 14 oz canned crushed tomatoes
14 - 1 tsp dried oregano
15 - ½ tsp dried basil
16 - ½ tsp granulated sugar
17 - Salt and black pepper, to taste
18 - 1 tbsp fresh parsley, chopped (optional garnish)
19 - Lemon wedges, for serving
# How To:
01 - Combine calamari rings with buttermilk, salt, and black pepper in a bowl. Cover and refrigerate for 15 minutes.
02 - In a shallow dish, mix all-purpose flour, cornmeal, paprika, garlic powder, and cayenne pepper.
03 - Heat vegetable oil in a deep skillet or heavy-bottomed pot to 350°F (180°C).
04 - In a saucepan, warm olive oil over medium heat. Add minced garlic and sauté for 30 seconds. Stir in crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer uncovered for 10–12 minutes, stirring occasionally. Adjust seasoning as needed.
05 - Remove calamari from buttermilk, allowing excess to drip off. Coat thoroughly with the breading mixture.
06 - Fry calamari in batches without overcrowding for 1½ to 2 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towels.
07 - Serve calamari immediately alongside warm marinara sauce, garnished with fresh parsley and lemon wedges.
# Expert Advice:
01 -
- The buttermilk soak keeps the calamari tender inside while the cornmeal breading delivers an almost audible crunch—the textural contrast is genuinely addictive.
- You get restaurant-quality results at home in under an hour, which means you can impress people on a weeknight without breaking a sweat.
- The quick homemade marinara beats any jarred sauce by miles, and tastes even better when you've made it yourself just minutes before.
02 -
- Oil temperature is everything—too cool and the calamari drinks oil instead of crisping; too hot and the outside burns while the inside stays tough, so trust your thermometer.
- Don't let the cooked calamari sit in a warm oven or covered plate, because steam will soften that precious crust within minutes—plate and serve immediately for maximum textural impact.
03 -
- If you make the marinara sauce ahead, let it cool and refrigerate it, then warm it gently just before serving—it actually tastes deeper and more developed the next day.
- A squeeze of fresh lemon juice over the calamari right before eating brightens everything and cuts through the richness in exactly the right way.