Big Game Crispy Calamari

Last Super Bowl, I finally stopped ordering takeout and attempted homemade calamari. The house filled with that unmistakable fried-food scent that had everyone wandering into the kitchen hours before kickoff. When the first batch hit the paper towels, my brother stole a ring and immediately demanded I make this a permanent tradition.

I made these for a summer dinner party on the patio, setting up a little frying station outside. Something about watching the oil bubble and hearing that sizzle while guests mingled with drinks made the whole experience feel like a restaurant patio. By the time I carried the platter out, everyone had already gathered around the fryer like moths to a flame.

Ingredients

• Fresh or thawed calamari: I learned the hard way that frozen works beautifully if you thaw it properly and pat it completely dry before the buttermilk soak
• Buttermilk: This is the secret weapon for tenderness, it breaks down the proteins so each bite melts instead of bounces back
• Cornmeal: Mixed with flour, this adds texture that pure flour cant achieve, giving you that restaurant-style crunch
• Garlic powder and smoked paprika: The combination adds depth without overwhelming the delicate seafood flavor
• Canned crushed tomatoes: For the marinara, honestly better than fresh here because they cook down into that perfect saucy consistency

Instructions

Soak the calamari:

Toss those rings in buttermilk with salt and pepper, then let them hang out in the fridge for at least 15 minutes, though Ive gone up to an hour when I got distracted. The buttermilk is working its tenderizing magic the whole time.

Simmer the marinara:

Sauté minced garlic in olive oil until it becomes fragrant, about a minute, then pour in crushed tomatoes with your dried herbs and a pinch of sugar to balance the acidity. Let it bubble away uncovered while you prep everything else.

Mix your coating:

Whisk together flour, cornmeal, garlic powder, smoked paprika, and that optional cayenne if you like things lively. The cornmeal is what makes the difference between okay fried calamari and cant-stop-eating-it calamari.

Heat the oil:

Get your vegetable oil to 180°C or 350°F, using a thermometer if you have one because oil temperature is everything. Too cold and you get soggy rings, too hot and they burn before cooking through.

Dredge and fry:

Shake off the excess buttermilk from each ring and press them into the flour mixture, then fry in small batches for just 1 to 2 minutes until golden. This goes fast, so stay focused.

Drain and serve:

Lift them out with a slotted spoon onto paper towels, sprinkle with fresh parsley, and get them to the table while theyre still hot with lemon wedges on the side.

Save

My friend Sarah, who swore she hated calamari after a rubbery restaurant experience years ago, tentatively tried one bite at my dinner party. Five minutes later, she was guarding the platter and asking for the recipe. Thats the moment I knew this recipe was a keeper.

Getting That Perfect Crunch

The cornmeal in the breading is absolutely essential for the texture you want in restaurant-quality calamari. I tried skipping it once when I was out, and the result was perfectly edible but missing that satisfying crunch that makes fried food irresistible. Cornmeal has a coarser texture than flour, which creates those crispy little peaks and valleys that catch the light and your taste buds.

Oil Temperature Secrets

I invested in a cheap kitchen thermometer after too many batches of either undercooked or burnt calamari. Maintaining 180°C or 350°F is the sweet spot where the exterior crisps up quickly while the interior stays tender. If you dont have a thermometer, you can test the oil by dropping in a small piece of bread, it should sizzle immediately and turn golden in about 45 seconds.

Make-Ahead Strategy

You can soak the calamari in buttermilk up to four hours ahead and keep it refrigerated, which actually improves the tenderness. The marinara sauce tastes even better made a day ahead and reheated gently.

• Set up your dredging station with paper underneath to minimize cleanup
• Keep your fried calamari warm in a 200°F oven if youre cooking in batches
• Never cover fried calamari with foil or it will steam and lose its crunch

Save

Whether for game day or a dinner party, these crispy golden rings disappear fast, so consider doubling the recipe if youre feeding a crowd.

Recipe FAQs

→ How do I achieve extra crispy calamari?

For extra crispiness, double-dip the calamari in buttermilk and breading before frying. This layer increases crunch and texture.

→ Can I substitute ingredients for dietary needs?

Gluten-free flour and cornmeal can replace the regular flour and cornmeal to accommodate gluten intolerance without compromising texture.

→ What oil is best for frying calamari?

Vegetable oil or any neutral high-smoke-point oil works best for deep frying to achieve even crispness without overpowering flavors.

→ How long should the marinara sauce simmer?

Simmer the marinara sauce uncovered for about 10–15 minutes until flavors meld and the sauce thickens slightly.

→ What is the purpose of soaking calamari in buttermilk?

Soaking in buttermilk tenderizes the calamari and helps the breading adhere better during frying for a crisp finish.