Big Game Crispy Calamari

The kitchen was already chaos when my friend burst in with a fresh catch from the fish market, declaring we needed something crispy for the game. I'd never attempted calamari at home, always assuming it required restaurant equipment and some secret technique. That afternoon, surrounded by cheering friends and sipping cold drinks, we figured it out through trial and error. Now it is the only appetizer that gets requested for every single gathering.

Last year my brother accidentally doubled the paprika and everyone agreed it was the best batch yet. The slight sweetness balanced perfectly with the zesty marinara we kept warm on the back burner. Now I always add that extra pinch, smiling every time I reach for the spice jar.

Ingredients

• Fresh or thawed squid: Cleaned and sliced into rings, this is the star that needs proper tenderizing to become tender, not rubbery
• Buttermilk: The acid works magic on the squid texture, and it helps the coating stick better than plain milk ever could
• All purpose flour: The base for our crispy coating, providing that classic golden exterior everyone loves
• Cornmeal: The secret ingredient for extra crunch that keeps the calamari crispy longer
• Paprika: Adds beautiful color and a subtle depth of flavor
• Garlic powder: Brings savory notes without burning like fresh garlic might in hot oil
• Cayenne pepper: Optional heat for those who like a little kick with their crispy bites
• Vegetable oil: Needs to maintain 180°C (350°F) for perfect frying without absorbing too much grease
• Canned crushed tomatoes: The foundation of a quick, zesty marinara that comes together in minutes
• Olive oil: The starting point for our sauce, adding richness to the aromatics
• Garlic cloves: Fresh garlic is non-negotiable for the marinara, providing that authentic Italian flavor
• Adds natural sweetness and depth to balance the tomatoes
• Dried oregano and basil: Classic Italian herbs that make the sauce instantly recognizable
• Sugar: Just enough to balance the acidity of canned tomatoes
• Lemon wedges: A squeeze of bright acid cuts through the fried richness perfectly
• Fresh parsley: Adds color and a fresh finish to the final platter

Instructions

Prep the calamari:

Toss the rings in buttermilk with salt and pepper, then let them soak for 15 minutes while you make the sauce

Start the marinara:

Sauté onion and garlic in olive oil until translucent, then add tomatoes and herbs and simmer until thickened

Mix the coating:

Combine flour, cornmeal, paprika, garlic powder, and cayenne in a shallow dish for easy dredging

Heat the oil:

Get your oil to 180°C (350°F) and let it stabilize before frying

Dredge and fry:

Shake off excess buttermilk, coat the rings well, and fry in batches for 1 to 2 minutes until golden

Drain and serve:

Let the calamari drain on paper towels, then serve hot with marinara and lemon wedges

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My dad still talks about the Super Bowl when we made triple batches because neighbors kept showing up with empty plates. That night taught me that great food brings people together in ways nothing else can.

Getting the Perfect Fry

I learned the hard way that a deep fry thermometer is worth every penny. Too cool and the calamari turns greasy, too hot and the coating burns before the squid is even warmed through. The sweet spot of 180°C (350°F) gives you that golden crunch we are all chasing.

Make Ahead Magic

The marinara actually tastes better the next day, so I always make it the night before and keep it in the refrigerator. This leaves me free to focus entirely on the frying when guests arrive, without juggling multiple pans.

Serving Strategy

Keep the fried calamari warm in a 200°F oven while you finish remaining batches, but never longer than 10 minutes or you will lose that signature crunch. Set up a dipping station with bowls of marinara, small plates, and plenty of napkins because fingers will get messy.

• Double the recipe because it disappears faster than you expect
• Have a designated fry station to keep oil splatters contained
• Season immediately after frying while the oil is still hot

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There is something satisfying about hearing that first crunch when someone bites into a perfectly fried ring. Enjoy every moment of the game and the food.