Crispy Calamari Marinara Sauce (Printable)

Golden, tender calamari rings coated in a light, crispy batter served with zesty homemade marinara sauce.

# What You'll Need:

→ Calamari

01 - 1.1 lb fresh or thawed cleaned calamari (tubes and/or tentacles)
02 - 1 cup buttermilk
03 - 1 tsp salt
04 - ½ tsp black pepper

→ Breading

05 - 1 cup all-purpose flour
06 - ½ cup cornstarch
07 - 1 tsp smoked paprika
08 - 1 tsp garlic powder
09 - ½ tsp cayenne pepper (optional)
10 - ½ tsp salt

→ Marinara Sauce

11 - 2 tbsp olive oil
12 - 2 garlic cloves, finely minced
13 - 14 oz canned crushed tomatoes
14 - 1 tsp dried oregano
15 - ½ tsp dried basil
16 - 1 pinch red pepper flakes (optional)
17 - ½ tsp sugar
18 - Salt and black pepper, to taste

→ For Frying and Garnish

19 - Vegetable oil, for deep frying
20 - Lemon wedges, to serve
21 - Fresh parsley, chopped (optional)

# How to Make It:

01 - Slice calamari tubes into ½-inch rings. Pat dry thoroughly with paper towels.
02 - Combine calamari with buttermilk, 1 tsp salt, and ½ tsp black pepper in a bowl. Refrigerate and marinate for 15 minutes.
03 - Heat olive oil over medium heat in a saucepan. Add minced garlic and sauté until fragrant, about 1 minute. Stir in crushed tomatoes, oregano, basil, red pepper flakes if using, sugar, salt, and black pepper. Simmer uncovered for 10 to 12 minutes, stirring occasionally. Adjust seasoning to taste and keep warm.
04 - In a shallow bowl, combine all-purpose flour, cornstarch, smoked paprika, garlic powder, cayenne pepper if desired, and ½ tsp salt.
05 - Heat vegetable oil in a deep pot or fryer to 350°F (180°C).
06 - Remove calamari from marinade, allowing excess buttermilk to drip off. Dredge calamari in the flour mixture, coating evenly and shaking off excess.
07 - Fry calamari in batches for 1½ to 2 minutes until golden brown and crispy. Avoid overcrowding the fryer.
08 - Drain fried calamari on paper towels and lightly season with salt while still hot.
09 - Serve immediately alongside warm marinara sauce, lemon wedges, and a sprinkle of fresh parsley if desired.

# Expert Advice:

01 -
  • The cornstarch and flour blend creates an incredibly light, shatteringly crisp coating that stays crunchy.
  • Buttermilk tenderizes the calamari and adds a subtle tang that balances the richness of frying.
  • Homemade marinara tastes brighter and fresher than anything from a jar, and it takes less than 15 minutes.
02 -
  • Do not overcook the calamari or it will turn into rubber bands. Keep frying time under 2 minutes and watch for a light golden color.
  • Make sure the oil stays at 180°C (350°F) throughout frying. If it drops too low, the coating absorbs oil and gets soggy instead of crisp.
  • Pat the calamari completely dry before marinating. Wet squid won't hold the breading properly.
03 -
  • Use a spider strainer or slotted spoon to lift the calamari out of the oil. It drains faster and keeps the coating intact.
  • Fry a test piece first to check your oil temperature and seasoning before committing the whole batch.
  • Keep the marinara warm on the stove while you fry so everything hits the table at the perfect temperature.

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