Crispy Calamari with Marinara (Printable)

Tender calamari rings coated in crisp batter served with a zesty marinara sauce for a flavorful bite.

# What You Need:

→ Calamari

01 - 1.1 lbs fresh calamari, cleaned and sliced into rings
02 - 1/2 cup buttermilk
03 - Salt and pepper, to taste

→ Breading

04 - 3/4 cup all-purpose flour
05 - 1/3 cup fine cornmeal
06 - 1 tsp paprika
07 - 1/2 tsp garlic powder
08 - 1/2 tsp cayenne pepper (optional)

→ Marinara Sauce

09 - 1 tbsp olive oil
10 - 2 cloves garlic, minced
11 - 14 oz canned crushed tomatoes
12 - 1 tsp dried oregano
13 - 1/2 tsp dried basil
14 - 1/2 tsp sugar
15 - Salt and pepper, to taste

→ For Frying & Serving

16 - Vegetable oil, for deep frying
17 - Lemon wedges, for garnish
18 - Chopped fresh parsley, for garnish

# Steps:

01 - Pat calamari rings dry with paper towels. Place in a bowl, add buttermilk, season with salt and pepper. Toss to coat and let marinate for 10 minutes.
02 - Heat olive oil in a small saucepan over medium heat. Sauté minced garlic for 30 seconds until fragrant. Add crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer uncovered for 10-15 minutes, stirring occasionally, until slightly thickened. Keep warm.
03 - In a shallow bowl, mix flour, cornmeal, paprika, garlic powder, and cayenne pepper.
04 - Lift calamari rings from buttermilk, allowing excess to drip off. Dredge evenly in flour mixture, shaking off surplus.
05 - Heat vegetable oil to 350°F (180°C) in a deep fryer or heavy pot. Fry calamari in batches for 1–2 minutes until golden and crisp. Avoid overcrowding. Remove with slotted spoon and drain on paper towels.
06 - Arrange calamari on platter. Garnish with lemon wedges and parsley. Serve immediately alongside warm marinara sauce for dipping.

# Expert Advice:

01 -
  • The double-coat technique traps steam inside while creating an audible crunch that sounds like you actually know what you're doing in the kitchen.
  • Homemade marinara tastes nothing like jarred, especially when you catch those first wisps of garlic hitting hot oil.
  • It's impressive enough for guests but simple enough that you won't be stressed while they arrive.
02 -
  • Overcooked calamari turns into rubber bands—the window between perfect and ruined is about forty-five seconds, so stay present and don't step away from the stove.
  • Double-dipping (buttermilk then breading, then buttermilk again, then breading) creates an armor of crispness that feels like you've unlocked a secret level.
  • The marinara tastes better the next day after the flavors settle, but if you're serving it fresh, let it cool slightly so the heat mellows the oregano.
03 -
  • Fresh calamari, sourced from a good fishmonger and used the same day, tastes incomparably tender—frozen can work but it's a noticeable difference.
  • The cornmeal-flour combination is your ace card; nobody else is using it, and they should be.

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