Crispy Calamari with Marinara Dipping Sauce (Printable Version)
Golden, tender calamari rings with a zesty marinara for dipping—ideal for appetizers or light meals.
# What You Need:
→ Calamari
01 - 1 lb cleaned squid, sliced into rings
02 - 1 cup buttermilk
→ Breading
03 - 1 cup all-purpose flour
04 - ½ cup cornstarch
05 - 1 tsp sea salt
06 - ½ tsp freshly ground black pepper
07 - ½ 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 - ½ tsp dried basil
14 - ½ tsp sugar
15 - Salt and pepper, to taste
→ Garnish
16 - Lemon wedges
17 - Fresh parsley, chopped
# Directions:
01 - Place the calamari rings in a bowl with buttermilk. Chill for at least 15 minutes to tenderize.
02 - Heat olive oil in a saucepan over medium heat. Add garlic and sauté for 30 seconds. Stir in crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer gently for 10–15 minutes, stirring occasionally. Adjust seasoning to taste. Keep warm.
03 - In a shallow dish, mix flour, cornstarch, salt, pepper, and paprika until well combined.
04 - Heat oil in a deep fryer or large, heavy pan to 350°F.
05 - Remove calamari from buttermilk, letting excess drip off. Dredge rings in the flour mixture until well coated.
06 - Fry calamari in batches for 1–2 minutes, until golden and crisp. Do not overcrowd the pan.
07 - Transfer fried calamari to a paper towel-lined plate to drain. Serve immediately with warm marinara sauce, lemon wedges, and a sprinkle of parsley.
# Expert Tips:
01 -
- The buttermilk soak makes the squid impossibly tender, never rubbery
- Cornstarch in the batter creates that shattering crunch you crave
- Homemade marinara comes together in minutes and beats anything from a jar
02 -
- Overcrowding the pan drops the oil temperature and makes calamari soggy, not crispy
- Letting excess buttermilk drip off prevents the coating from sliding off during frying
- The marinara tastes better after resting for 5 minutes off the heat, so make it first
03 -
- Room temperature calamari fries more evenly than cold straight from the fridge
- A pinch of cayenne in the flour mixture adds subtle heat that pairs beautifully with the cool buttermilk