Big Game Crispy Calamari

The kitchen filled with that incredible fried food aroma the second the first batch hit the oil. I'd been testing different breading ratios for weeks, trying to recreate that restaurant-style crunch we all crave but never seem to achieve at home. My friends started gathering around the stove, drawn by the sizzling sound, even before I'd finished cooking everything. That's when I knew this recipe was going into our regular rotation forever.

Last Super Bowl Sunday, I made triple batches and still ran out within the first quarter. People were actually hovering near the kitchen counter, pretending to help but really just waiting for the next round to come out of the fryer. My brother-in-law, who claims to hate seafood, grabbed a ring "just to be polite" and then proceeded to eat half the plate. Now he requests it for every family gathering, no matter what we're supposedly celebrating.

Ingredients

• Fresh or thawed squid: I've learned that fresh is ideal but frozen works perfectly if thawed properly and patted completely dry before soaking
• Buttermilk: This is the secret weapon for tenderness, and it helps the flour coating stick better than anything else I've tried
• All-purpose flour and cornmeal: The flour gives structure while cornmeal adds that irresistible crunch and golden color
• Paprika and garlic powder: These add subtle depth without overwhelming the delicate squid flavor
• Cayenne pepper: Just enough to wake up your taste buds, though you can skip it if you're sensitive to heat
• Vegetable oil: Needs to maintain 350°F consistently, so don't be shy about using a thermometer
• Canned crushed tomatoes: San Marzano tomatoes make the best marinara, but any good quality crushed tomatoes work beautifully
• Olive oil: Use decent quality here since it's the base for your sauce
• Garlic and onion: Fresh aromatics make all the difference in homemade marinara
• Dried oregano and basil: Italian classics that give the sauce its familiar, comforting flavor
• Sugar: Just a touch balances the acidity of canned tomatoes
• Lemon wedges: Absolutely essential for that bright finish that cuts through the fried richness

Instructions

Soak the calamari:

Toss those rings in buttermilk with salt and pepper, then let them hang out in the fridge for 15 minutes while you prep everything else

Start the marinara:

Heat olive oil in a saucepan and sauté onion and garlic until they're soft and translucent, about 3 minutes

Build the sauce:

Stir in crushed tomatoes, oregano, basil, sugar, salt and pepper, then let it simmer gently for 10 to 12 minutes

Mix the coating:

Whisk together flour, cornmeal, paprika, garlic powder and cayenne in a shallow dish until everything's well combined

Heat the oil:

Get your oil up to 350°F in a deep fryer or heavy pot, and don't rush this step or your calamari will turn out greasy

Coat the calamari:

Shake off excess buttermilk and press each ring into the flour mixture, making sure they're evenly coated on all sides

Fry in batches:

Cook the rings for just 1 to 2 minutes until golden brown, working in small batches so the oil temperature doesn't drop too much

Finish and serve:

Let them drain on paper towels, then sprinkle with fresh parsley and serve immediately with lemon wedges and warm marinara

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This dish became our celebration food after my youngest daughter tried it and declared it better than the calamari at our favorite Italian restaurant. Now every time someone has something to celebrate, they give me that hopeful look, and I know exactly what I'll be making. It's messy, it's hands-on, and it brings everyone into the kitchen together.

Getting the Perfect Texture

I've discovered that the real secret is patting the calamari completely dry before the buttermilk soak. Any excess water on the surface prevents the coating from adhering properly, and you end up with bald spots where the breading slides off during frying. Also, letting the coated calamari sit for about 5 minutes before frying gives the flour mixture time to hydrate slightly from the buttermilk, creating an even better crust.

Make-Ahead Strategy

The marinara sauce actually tastes better if made a day ahead, giving the flavors time to meld and develop. I always double the sauce recipe and freeze half for another time. The calamari itself, however, is strictly a cook-it-right-now situation, but the prep work can be done hours in advance, keeping everything in the fridge until you're ready to fry.

Serving Suggestions

While this recipe stands beautifully on its own, I love setting up a little dipping station with the marinara, some lemon aioli, and maybe a spicy arrabbiata sauce for those who want extra heat. A crisp white wine like Pinot Grigio cuts through the richness perfectly, though cold beer works just as well for game day.

• Keep the finished calamari in a 200°F oven while you fry remaining batches
• Set up paper towels on a baking sheet for easy cleanup and draining
• Have your garnishes prepped before you start frying so you can serve immediately

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There's something almost magical about serving restaurant-quality food in your own kitchen. Watching people's faces light up with that first crispy bite never gets old.

Questions & Answers

→ How do you achieve crispy calamari?

Soak the calamari in buttermilk to tenderize, then coat thoroughly in a seasoned flour and cornmeal mixture before frying in hot oil to get a crispy texture.

→ What oil is best for frying calamari?

Vegetable oil heated to around 180°C (350°F) works well for frying calamari evenly and achieving a golden crust.

→ How can I make the marinara sauce flavorful?

Sauté garlic and onion in olive oil, then simmer crushed tomatoes with oregano, basil, sugar, and seasoning to develop rich, balanced flavors.

→ Can this dish be prepared ahead of time?

The marinara sauce can be prepared in advance and refrigerated, allowing quick assembly when ready to serve.

→ What garnishes complement crispy calamari?

Fresh parsley and lemon wedges add brightness and a burst of freshness to balance the fried calamari.