Crispy Calamari with Marinara Sauce (Print version)
Tender squid rings in crispy batter served with zesty homemade marinara sauce.
# What you'll need:
→ Calamari
01 - 1 lb cleaned squid, sliced into rings
02 - 1 cup buttermilk
→ Breading
03 - 1 cup all-purpose flour
04 - 1/2 cup cornstarch
05 - 1 tsp sea salt
06 - 1/2 tsp freshly ground black pepper
07 - 1/2 tsp paprika
08 - Vegetable oil, for frying
→ 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
→ Garnish
16 - Lemon wedges
17 - Fresh parsley, chopped
# How to make it:
01 - Submerge calamari rings in buttermilk within a bowl. Refrigerate for a minimum of 15 minutes to ensure tenderization.
02 - Heat olive oil in a saucepan set over medium heat. Sauté minced garlic for 30 seconds until fragrant. Add crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer gently for 10 to 15 minutes, stirring occasionally. Adjust seasoning to preference and maintain warmth.
03 - Combine flour, cornstarch, salt, pepper, and paprika in a shallow dish, mixing thoroughly to distribute spices evenly.
04 - Preheat vegetable oil in a deep fryer or heavy-bottomed pan to 350°F.
05 - Lift calamari from the buttermilk, allowing excess liquid to drain away. Dredge rings in the flour mixture to coat evenly.
06 - Fry the calamari in batches for 1 to 2 minutes, or until golden brown and crispy. Avoid overcrowding the cooking vessel to maintain oil temperature.
07 - Transfer fried calamari to a plate lined with paper towels to drain excess oil. Serve immediately accompanied by warm marinara sauce, fresh lemon wedges, and a garnish of chopped parsley.
# Expert suggestions:
01 -
- The calamari stays tender inside while the outside shatters with every bite—it's that textural contrast most restaurants get wrong.
- You can prep everything ahead, then fry right before serving, which means less panic when guests arrive hungry.
- The marinara tastes homemade because it actually is, finished in under 20 minutes while your oil heats up.
02 -
- Overcrowding the pan is the number one way to ruin this dish—the temperature drops and everything steams instead of frying. Work in small batches and be patient; it's only a few extra minutes and the difference is massive.
- Don't skip the cornstarch or try to replace it with more flour. That combination of flour and cornstarch is what gives you that impossibly light, shattering crust that feels restaurant-quality.
03 -
- If you want extra flavor, add a tiny pinch of cayenne pepper to your breading mixture—it's subtle enough to intrigue without overwhelming anyone.
- Always taste your marinara sauce at the end and adjust the seasoning. If it tastes flat, a pinch more salt or a squeeze of fresh lemon juice will wake it up.