Crispy Calamari Marinara Sauce (Printer-friendly)
Tender fried calamari rings served with a zesty tomato-based dipping sauce featuring garlic and basil.
# What You'll Need:
→ For the Calamari
01 - 1.1 lb cleaned squid tubes and tentacles, sliced into 1/2-inch rings
02 - 1 cup buttermilk
03 - 1 tsp salt
04 - 1/2 tsp black pepper
→ For the Breading
05 - 1 cup all-purpose flour
06 - 1/2 cup cornmeal
07 - 1 tsp paprika
08 - 1/2 tsp cayenne pepper
09 - 1/2 tsp garlic powder
→ For Frying
10 - 3 cups vegetable oil
→ For the Marinara Dipping Sauce
11 - 14 oz canned crushed tomatoes
12 - 2 tbsp olive oil
13 - 2 cloves garlic, minced
14 - 1/2 small onion, finely chopped
15 - 1/2 tsp dried oregano
16 - 1/4 tsp crushed red pepper flakes
17 - 1/2 tsp sugar
18 - Salt and black pepper, to taste
19 - 1 tbsp fresh basil, chopped
→ For Serving
20 - Lemon wedges
21 - Fresh parsley, chopped
# How to Prepare:
01 - Place calamari rings and tentacles in a bowl with buttermilk, salt, and black pepper. Toss well, cover, and refrigerate for 15 minutes.
02 - Heat olive oil in a saucepan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and sauté for 30 seconds.
03 - Pour in crushed tomatoes, oregano, red pepper flakes, sugar, salt, and black pepper. Simmer for 10-12 minutes, stirring occasionally. Stir in basil and adjust seasoning as needed. Keep warm.
04 - In a shallow bowl, mix flour, cornmeal, paprika, cayenne, and garlic powder until well combined.
05 - Heat vegetable oil in a deep pan or fryer to 350°F.
06 - Remove calamari from marinade, shake off excess buttermilk, and dredge in the flour mixture until well coated.
07 - Fry calamari in batches for 1-2 minutes until golden and crisp. Do not overcrowd the pan. Remove with a slotted spoon and drain on paper towels.
08 - Serve with warm marinara sauce, lemon wedges, and a sprinkle of fresh parsley if desired.
# Expert Advice:
01 -
- The buttermilk soak is the secret weapon that keeps the squid tender while the outside gets impossibly crisp
- Homemade marinara tastes infinitely better than anything from a jar and comes together in minutes
02 -
- Overcrowding the pan drops the oil temperature and creates soggy calamari, so fry in small batches
- Let the fried calamari rest for 30 seconds before serving to lock in maximum crunch
03 -
- Pat the calamari completely dry before adding it to the buttermilk for better adhesion
- Sprinkle a little extra salt while the calamari is still hot for maximum flavor impact