Crispy Calamari with Marinara Sauce (Print version)

Golden fried calamari rings paired with zesty marinara sauce make for an irresistible appetizer or snack.

# What you'll need:

→ Calamari

01 - 1.1 lbs fresh calamari, cleaned and sliced into rings
02 - 1 cup buttermilk

→ Breading

03 - 1 cup all-purpose flour
04 - 1/2 cup fine cornmeal
05 - 1 tsp garlic powder
06 - 1 tsp paprika
07 - 1/2 tsp salt
08 - 1/2 tsp black pepper

→ Frying

09 - 4 cups vegetable oil, for frying
10 - Lemon wedges, for serving

→ Marinara Sauce

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

# How to make it:

01 - Place calamari rings in a bowl and cover with buttermilk. Allow to marinate for 15 minutes.
02 - Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
03 - Add crushed tomatoes, oregano, chili flakes if using, sugar, salt, and pepper. Simmer uncovered for 10 to 12 minutes, stirring occasionally until sauce thickens slightly. Stir in basil and keep warm.
04 - In a shallow dish, mix together flour, cornmeal, garlic powder, paprika, salt, and black pepper.
05 - Heat vegetable oil in a deep fryer or large deep pan to 350°F (180°C).
06 - Remove calamari from buttermilk, letting excess drip off. Dredge in the breading mixture until thoroughly coated.
07 - Fry calamari in batches for 1 to 2 minutes until golden brown and crispy. Avoid overcrowding the pan. Remove and drain on paper towels.
08 - Serve calamari hot with lemon wedges and marinara sauce on the side.

# Expert suggestions:

01 -
  • The contrast between the crispy exterior and tender rings inside is absolutely addictive—once you taste it, you'll understand why it's always the first thing to disappear from the table.
  • You can have restaurant-quality appetizers ready in under 35 minutes, and your guests will think you've been cooking all day.
  • The homemade marinara is so good you'll find yourself making it just to have on hand for dipping bread into on lazy evenings.
02 -
  • Oil temperature is everything—if it's too cool, the calamari absorbs oil and becomes greasy and heavy; if it's too hot, the outside browns before the inside cooks through, and you end up with tough, rubbery results.
  • The buttermilk marinade isn't just for flavor; it's a tenderizer, and skipping this step or rushing it will give you chewy calamari that no amount of technique can fix—those 15 minutes are non-negotiable.
  • Don't crowd the pan when frying, even though it feels inefficient; each ring needs space to cook evenly and won't steam itself into softness if you're patient about batching.
03 -
  • If your calamari is frozen, thaw it slowly in the refrigerator overnight rather than at room temperature—this helps preserve the tender texture and keeps excess moisture from ending up in your finished dish.
  • Keep your oil between 175–185°C (350–365°F) rather than letting it fluctuate; a stable temperature means consistent, predictable results every time you fry.
  • Taste your marinara sauce before serving and adjust salt aggressively—underseasoned sauce makes perfectly cooked calamari taste flat and disappointing, so don't be shy.

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