Crispy Calamari with Marinara (Printable)

Light, golden-fried calamari paired with zesty homemade marinara sauce, perfect for a flavorful appetizer.

# What You'll Need:

→ Calamari

01 - 1.1 lb fresh calamari, cleaned and sliced into 0.4 inch rings
02 - ½ cup buttermilk
03 - 1 tsp salt
04 - ½ tsp black pepper

→ Breading

05 - 1 cup all-purpose flour
06 - ½ cup cornmeal
07 - 1 tsp paprika
08 - ½ tsp garlic powder
09 - ¼ tsp cayenne pepper (optional)

→ Frying

10 - 3 cups vegetable oil, for frying

→ Marinara Sauce

11 - 1 tbsp olive oil
12 - 2 cloves garlic, finely minced
13 - 14 oz canned crushed tomatoes
14 - 1 tsp dried oregano
15 - ½ tsp dried basil
16 - ½ tsp sugar
17 - Salt and black pepper, to taste
18 - 1 tbsp fresh parsley, chopped (optional)
19 - Lemon wedges, for serving

# How To Make It:

01 - In a bowl, toss calamari rings with buttermilk, salt, and black pepper. Cover and refrigerate for 15 minutes.
02 - In a shallow dish, combine flour, cornmeal, paprika, garlic powder, and cayenne pepper.
03 - Heat vegetable oil in a deep skillet or heavy-bottomed pot to 350°F.
04 - In a small saucepan, warm olive oil over medium heat. Add garlic and sauté for 30 seconds. Stir in crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer uncovered for 10 to 12 minutes, stirring occasionally. Adjust seasoning as needed.
05 - Remove calamari from buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture.
06 - Fry calamari in batches without overcrowding for 1½ to 2 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towels.
07 - Serve calamari immediately with warm marinara sauce, garnished with parsley and lemon wedges.

# Expert Tips:

01 -
  • Calamari stays impossibly tender inside while the coating shatters with each bite, a contrast that never gets old.
  • The homemade marinara tastes like someone actually cared, and it takes barely longer than the frying itself.
  • It's the kind of dish that makes people think you've done something complicated when really you've just been honest with good ingredients.
02 -
  • Overcrowding the pan is the single biggest mistake—it drops the oil temperature and turns your calamari into a grease sponge instead of a crispy treasure.
  • Don't skip the buttermilk soak; I learned this the hard way by trying to rush the process, and the difference between tender and chewy calamari is those quiet minutes in cold buttermilk.
  • The marinara sauce tastes better the next day, so if you're making this ahead, prepare the sauce in advance and just reheat it gently before serving.
03 -
  • Pat your thawed calamari completely dry with paper towels before adding it to buttermilk—excess surface moisture prevents browning and creates splattering oil.
  • If your marinara sauce tastes flat after simmering, add a pinch more salt and a tiny squeeze of lemon juice; those two things wake up tomato sauce in ways that feel almost miraculous.
  • Make sure your oil comes back to full temperature between batches, even if it means waiting an extra minute—this is when patience pays off.

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