Crispy Fried Calamari (Print Version)
Tender calamari coated in a golden crust served with zesty homemade marinara sauce for dipping.
# What You'll Need:
→ Calamari
01 - 1 lb fresh calamari, cleaned and cut into ½-inch rings
02 - 1 cup buttermilk
03 - ½ teaspoon salt
→ Coating
04 - 1 cup all-purpose flour
05 - ½ cup fine cornmeal
06 - 1 teaspoon paprika
07 - ½ teaspoon black pepper
08 - ½ teaspoon garlic powder
09 - ½ teaspoon salt
→ Frying
10 - 4 cups vegetable oil for deep-frying
→ Marinara Sauce
11 - 1 tablespoon olive oil
12 - 2 cloves garlic, minced
13 - 14 oz canned crushed tomatoes
14 - ½ teaspoon dried oregano
15 - ¼ teaspoon red pepper flakes (optional)
16 - ½ teaspoon sugar
17 - Salt and pepper, to taste
18 - 1 tablespoon fresh basil, chopped (optional)
→ Garnish
19 - Lemon wedges
20 - Fresh parsley, chopped
# How-To Steps:
01 - Combine calamari rings with buttermilk and ½ teaspoon salt in a bowl. Toss to coat thoroughly and refrigerate for 15 to 20 minutes.
02 - In a shallow dish, blend all-purpose flour, cornmeal, paprika, black pepper, garlic powder, and ½ teaspoon salt until evenly mixed.
03 - Preheat vegetable oil in a deep fryer or heavy pot to 350°F (180°C).
04 - Heat olive oil in a small saucepan over medium heat. Sauté minced garlic until fragrant, about 1 minute. Stir in crushed tomatoes, oregano, red pepper flakes, sugar, salt, and pepper. Simmer gently for 10 minutes, stirring occasionally. Add fresh basil if desired and keep warm.
05 - Drain calamari from buttermilk, allowing excess to drip off. Dredge rings in the flour-cornmeal mixture, ensuring full coverage.
06 - Fry calamari in batches without overcrowding the oil, cooking for 1½ to 2 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towels.
07 - Arrange fried calamari on a platter. Garnish with lemon wedges and chopped parsley. Serve immediately alongside warm marinara sauce.
# Expert Tips:
01 -
- This light, crispy coating feels like a little crunchy hug with each bite that you won't find at every restaurant.
- The zesty homemade marinara is such a welcome surprise, making it feel like sharing a secret sauce with a close friend.
02 -
- Keeping the oil hot enough is key; too cool and you get greasy calamari instead of crisp.
- Soaking calamari in buttermilk longer than 20 minutes will make it extra tender, a slight game-changer in texture.
03 -
- Never overcrowd the fryer; it drops the temperature and ruins the crispiness.
- For an even lighter crust, sift the flour mixture before dredging to remove clumps.