Big Game Crispy Calamari (Print Page)
Tender calamari rings fried crispy, paired with zesty marinara sauce—perfect for sharing at big events.
# What You Need:
→ Calamari
01 - 1.1 lb fresh or thawed calamari, cleaned and cut into 1 cm rings
02 - 1 cup buttermilk
03 - 1 tsp sea salt
04 - 1/2 tsp black pepper
→ Breading
05 - 1 cup all-purpose flour
06 - 1/2 cup cornmeal
07 - 1 tsp garlic powder
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp cayenne pepper
→ For Frying
10 - 4 cups vegetable oil
→ Marinara Sauce
11 - 1 tbsp olive oil
12 - 2 cloves garlic, minced
13 - 14 oz canned crushed tomatoes
14 - 1/2 tsp dried oregano
15 - 1/2 tsp dried basil
16 - 1/2 tsp sugar
17 - Salt and pepper to taste
→ Garnish
18 - 1 lemon, cut into wedges
19 - 2 tbsp fresh parsley, chopped
# Directions:
01 - Combine calamari rings with buttermilk, salt, and pepper in a bowl. Cover and refrigerate for at least 15 minutes to tenderize.
02 - Heat olive oil in a saucepan over medium heat. Sauté minced garlic until fragrant, approximately 1 minute.
03 - Add crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer uncovered for 10 to 15 minutes, stirring occasionally. Adjust seasoning and set aside.
04 - Combine flour, cornmeal, garlic powder, smoked paprika, and cayenne pepper in a shallow dish until thoroughly blended.
05 - Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F.
06 - Remove calamari from buttermilk, allowing excess to drip off. Dredge rings in the flour mixture, pressing gently to ensure even coating.
07 - Fry calamari in small batches for 1 to 2 minutes until golden and crispy. Avoid overcrowding the pot to maintain proper oil temperature.
08 - Remove fried calamari with a slotted spoon and drain on paper towels to remove excess oil.
09 - Serve immediately accompanied by warm marinara sauce, fresh lemon wedges, and a sprinkle of chopped parsley.
# Expert Tips:
01 -
- The buttermilk soak makes the calamari fork-tender, never rubbery like restaurant versions that sit too long
- Cornmeal in the breading creates this irresistible crunch that keeps people coming back for seconds
02 -
- Overcrowding the oil drops the temperature instantly and creates a greasy mess, so resist the urge to fry everything at once
- The window between perfectly golden and overcooked is about 30 seconds, so have your draining station ready before you start frying
03 -
- Double-dipping the calamari, coating it again after a quick buttermilk dip, creates an extra thick crust that stays crispy longer
- The pinch of sugar in the marinara sauce is crucial if your canned tomatoes taste acidic, it rounds everything out