Crispy Calamari Marinara Sauce

My neighbor came back from the coast with a bag of fresh squid and practically begged me to take half. I had no idea what I was doing, but the idea of crispy calamari stuck in my head all afternoon. That first batch came out chewy and sad, but the second try? Golden, crunchy, gone in minutes.

I made this for a small dinner party once, and everyone hovered around the stove waiting for each batch to finish. We barely made it to the table. There's something about hot, crispy seafood straight from the oil that turns people into eager kids again.

Ingredients

• Fresh or thawed cleaned calamari: Look for tubes that are firm and smell like the ocean, not fishy. Frozen works beautifully if thawed gently in the fridge overnight.
• Buttermilk: This is your secret tenderizer. The acidity breaks down the squid just enough to keep it from turning rubbery when fried.
• All-purpose flour and cornstarch: The duo that makes magic happen. Flour gives structure, cornstarch delivers that extra crackle.
• Smoked paprika and garlic powder: These add warmth and depth without overpowering the delicate squid.
• Cayenne pepper: Optional, but a pinch of heat wakes up every bite.
• Crushed tomatoes: Use good quality canned tomatoes. San Marzano if you can find them, they make the marinara sing.
• Olive oil: For the sauce base. It carries the garlic flavor beautifully.
• Dried oregano and basil: Classic Italian herbs that smell like summer kitchens.
• Vegetable oil for frying: Needs a high smoke point. Canola, peanut, or sunflower all work well.
• Lemon wedges: A squeeze of fresh lemon cuts through the richness and brightens everything.

Instructions

Prep the Calamari:

Slice the tubes into rings about the width of your pinkie finger, then pat them completely dry with paper towels. Any moisture will make the coating soggy instead of crisp.

Marinate in Buttermilk:

Toss the rings with buttermilk, salt, and pepper, then let them sit in the fridge for 15 minutes. You'll notice they feel more tender when you pull them out.

Make the Marinara:

Heat olive oil in a small saucepan and let the minced garlic sizzle until it smells sweet and toasted, about a minute. Stir in the crushed tomatoes, herbs, a pinch of sugar, and seasonings, then let it bubble gently for 10 to 12 minutes.

Prepare the Breading:

Whisk together the flour, cornstarch, paprika, garlic powder, cayenne, and salt in a wide, shallow bowl. This is your crispy armor.

Heat the Oil:

Pour about 2 inches of vegetable oil into a deep pot and heat it to 180°C (350°F). If you don't have a thermometer, drop in a pinch of flour—it should sizzle and float immediately.

Coat the Calamari:

Lift the rings from the buttermilk, let the excess drip off, then dredge them thoroughly in the flour mixture. Shake off any clumps so the coating stays even and light.

Fry in Batches:

Drop a handful of coated rings into the hot oil and fry for about 1½ to 2 minutes until they turn pale gold and crisp. Don't crowd the pot or the temperature will drop and they'll get greasy.

Drain and Season:

Use a slotted spoon to transfer the fried calamari to a plate lined with paper towels. Sprinkle with a little extra salt while they're still hot.

Serve Immediately:

Pile the calamari on a platter with the warm marinara sauce, lemon wedges, and a scatter of fresh parsley. Eat them right away while they're at their crunchiest.

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The first time I nailed the timing, my husband looked up from his plate and said it tasted better than the place by the boardwalk we used to go to. That's when I realized this wasn't just a recipe anymore, it was our new Friday night tradition.

How to Pick Good Calamari

Fresh calamari should be firm to the touch, with a clean ocean smell and translucent white flesh. If you're buying frozen, look for individually quick frozen (IQF) squid, which thaws more evenly. Avoid anything that smells overly fishy or has a slimy texture. I've had great luck with frozen calamari from Asian markets, they're often fresher than what's sitting in the seafood case.

What to Do with Leftovers

Fried calamari is best eaten fresh, but if you have leftovers, store them in an airtight container in the fridge for up to one day. Reheat them in a 200°C (400°F) oven for about 5 minutes to bring back some of the crispness. The microwave will turn them into sad, chewy rings, so skip that. Leftover marinara keeps beautifully for up to a week and tastes even better the next day over pasta or as a pizza sauce.

Make It Your Own

Once you get the basic technique down, this recipe becomes a playground. I've added lemon zest to the breading for brightness, stirred grated Parmesan into the flour for a salty kick, and even swapped the marinara for a spicy aioli when I was feeling adventurous. You can also toss in a few whole tentacles for variety, they fry up even crispier than the rings.

• Try a double dip by coating the calamari, dipping it back in buttermilk, then dredging again for an extra thick crust.
• Add a handful of thinly sliced jalapeños to the breading mix if you want heat in every bite.
• Serve with a side of garlic butter or tartar sauce for dipping variety.

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There's a moment right after the first bite when the crust cracks and the tender squid inside practically melts. That's the moment this recipe was made for. I hope it becomes one of those dishes you crave on a whim and make without thinking twice.

Recipe FAQs

→ How can I achieve extra crispy calamari?

For added crunch, double-dip the calamari by dipping it again in buttermilk after the first breading and then coating with flour mixture a second time before frying.

→ What oil temperature is best for frying calamari?

Maintain the oil temperature around 180°C (350°F) to ensure the calamari cooks quickly and remains crispy without becoming greasy.

→ Can I prepare the marinara sauce ahead of time?

Yes, the marinara sauce can be made in advance and gently reheated before serving to allow flavors to meld beautifully.

→ What is a good beverage pairing for this dish?

A crisp Pinot Grigio or sparkling wine complements the fried calamari and zesty sauce by refreshing the palate.

→ Is it necessary to marinate calamari in buttermilk?

Marinating in buttermilk helps tenderize the calamari and enhances moisture, resulting in a juicier, more flavorful bite.

→ How do I prevent the batter from falling off during frying?

Make sure to shake off excess flour before frying and avoid overcrowding the pan so the temperature stays consistent, preserving the coating.