Crispy Calamari Marinara Sauce (Printable Version)
Tender calamari rings fried crisp and paired with vibrant, homemade marinara sauce for a delightful snack.
# What You'll Need:
→ Calamari
01 - 1.1 pounds fresh or thawed cleaned calamari (tubes and/or tentacles)
02 - 1 cup buttermilk
03 - 1 teaspoon salt
04 - 0.5 teaspoon black pepper
→ Breading
05 - 1 cup all-purpose flour
06 - 0.5 cup cornstarch
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon garlic powder
09 - 0.5 teaspoon cayenne pepper (optional)
10 - 0.5 teaspoon salt
→ Marinara Sauce
11 - 2 tablespoons olive oil
12 - 2 garlic cloves, finely minced
13 - 14 ounces canned crushed tomatoes
14 - 1 teaspoon dried oregano
15 - 0.5 teaspoon dried basil
16 - Pinch of red pepper flakes (optional)
17 - 0.5 teaspoon sugar
18 - Salt and black pepper, to taste
→ For Frying and Garnish
19 - Vegetable oil, for deep frying
20 - Lemon wedges, to serve
21 - Fresh parsley, chopped (optional)
# Directions:
01 - Slice calamari tubes into 0.5-inch rings; pat dry with paper towels.
02 - Combine calamari with buttermilk, 1 teaspoon salt, and 0.5 teaspoon black pepper; refrigerate for 15 minutes.
03 - Heat olive oil over medium heat, sauté garlic until fragrant, about 1 minute. Add crushed tomatoes, oregano, basil, red pepper flakes, sugar, salt, and pepper. Simmer uncovered for 10 to 12 minutes, stirring occasionally. Adjust seasoning and keep warm.
04 - In a shallow bowl, combine flour, cornstarch, smoked paprika, garlic powder, cayenne pepper, and 0.5 teaspoon salt.
05 - Heat vegetable oil in a deep fryer or pot to 350°F (180°C).
06 - Remove calamari from marinade, letting excess drip off. Dredge in flour mixture, coating evenly and shaking off excess.
07 - Fry calamari in batches for 1.5 to 2 minutes until golden and crisp. Avoid overcrowding.
08 - Drain calamari on paper towels; season lightly with salt while hot.
09 - Serve immediately with warm marinara, lemon wedges, and chopped parsley if desired.
# Expert Tips:
01 -
- The coating stays shatteringly crisp even after sitting for a few minutes, thanks to the cornstarch trick I picked up from a street vendor.
- Homemade marinara tastes brighter and fresher than anything from a jar, and you can adjust the heat exactly how you like it.
02 -
- Do not overcook the calamari or it turns rubbery. I learned this the hard way when I left a batch in for three minutes and they became chewy little rubber bands.
- Keep the oil temperature steady. If it drops too low, the coating absorbs oil and gets greasy instead of crisp.
03 -
- Use a spider strainer or slotted spoon to lift the calamari out of the oil so excess oil drips back into the pot.
- Fry in small batches and give the oil time to come back to temperature between batches, otherwise the coating gets soggy and pale.