Crispy Calamari with Marinara (Print version)
Tender calamari rings fried golden, served alongside a tangy, flavorful marinara sauce for dipping.
# What you'll need:
→ Calamari
01 - 1 lb fresh or thawed calamari, cleaned and cut into 1/2-inch rings
02 - 1 lemon, cut into wedges
→ Breading
03 - 1 cup all-purpose flour
04 - 1/2 cup cornmeal or fine semolina
05 - 1 tsp sea salt
06 - 1/2 tsp black pepper
07 - 1/2 tsp smoked paprika (optional)
→ Frying
08 - 3 cups vegetable oil for deep frying
→ Marinara Dipping Sauce
09 - 14 oz canned crushed tomatoes
10 - 2 tbsp olive oil
11 - 2 garlic cloves, minced
12 - 1/2 small onion, finely chopped
13 - 1/2 tsp dried oregano
14 - 1/4 tsp chili flakes (optional)
15 - 1/2 tsp sugar
16 - Salt and freshly ground black pepper, to taste
17 - 1 tbsp fresh basil, chopped (optional)
# How to make it:
01 - In a small saucepan, heat olive oil over medium heat. Sauté chopped onion until soft, about 2 minutes. Add minced garlic and cook for 30 seconds. Stir in crushed tomatoes, oregano, chili flakes, sugar, salt, and pepper. Simmer uncovered for 10 to 15 minutes, stirring occasionally, until slightly thickened. Stir in basil if using and keep warm.
02 - Rinse calamari rings under cold water and thoroughly pat dry with paper towels.
03 - In a shallow bowl, combine all-purpose flour, cornmeal, sea salt, black pepper, and smoked paprika. Toss calamari rings in the mixture until evenly coated, then shake off any excess.
04 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
05 - Fry calamari in small batches for 1 to 2 minutes or until golden and crisp. Avoid overcrowding the oil.
06 - Remove calamari with a slotted spoon and drain on paper towels. Serve immediately with lemon wedges and warm marinara dipping sauce.
# Expert suggestions:
01 -
- Calamari cooks in minutes, so you get restaurant-quality appetizers faster than you'd think possible.
- The homemade marinara tastes nothing like jarred sauce—it's tangy, garlicky, and somehow more forgiving than you'd expect.
- It's the kind of dish that makes people lean back and ask for the recipe, even though it feels effortless to make.
02 -
- Overcrowding the pan drops the oil temperature and turns your calamari into a grease sponge—small batches are not optional, they're foundational.
- Completely dry calamari makes all the difference between a messy spit and a satisfying sizzle, so don't skip the paper towel step even when you're rushing.
- The marinara tastes better the next day, so if you have time, make it hours or a day ahead and reheat it gently before serving.
03 -
- Save your frying oil if it's still clean after one use—strain it through a fine mesh or coffee filter and store it in a cool, dark place for your next batch of calamari or even fried fish.
- The calamari tastes best served immediately, but if you need to hold it for a few minutes, keep it warm in a low oven (100°C) rather than letting it sit at room temperature where steam will soften the crust.