Big Game Crispy Calamari (Printable Version)
Tender, golden-fried calamari rings paired with zesty tomato sauce and fresh herbs for a flavorful snack.
# 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 (optional, for heat)
→ For Frying
10 - 4 cups vegetable oil (for deep frying)
→ 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
# How to Make It:
01 - In a bowl, combine calamari rings with buttermilk, salt, and pepper. Cover and refrigerate for at least 15 minutes to tenderize.
02 - Heat olive oil in a saucepan over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer uncovered for 10–15 minutes, stirring occasionally. Adjust seasoning to taste and set aside.
03 - In a shallow dish, mix flour, cornmeal, garlic powder, smoked paprika, and cayenne pepper until thoroughly combined.
04 - Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F.
05 - Remove calamari from buttermilk, allowing excess to drip off. Dredge rings in the flour mixture, ensuring even coating on all sides.
06 - Fry calamari in batches for 1–2 minutes or until golden and crispy. Do not overcrowd the pot. Remove with a slotted spoon and drain on paper towels.
07 - Serve immediately with warm marinara sauce, lemon wedges, and a sprinkle of fresh parsley.
# Expert Tips:
01 -
- That buttermilk soak is what restaurant kitchens use to keep calamari tender instead of tough
- The cornmeal in the coating creates this incredible shatteringly crispy exterior that stays crunchy even after the squid cools down
02 -
- Overcrowding the fryer is the number one mistake—work in small batches and keep the oil temperature steady
- Letting the coated calamari sit for a few minutes before frying helps the coating adhere better and creates an even crunchier result
03 -
- Double-dipping—back into the buttermilk, then again into the flour mixture—creates an extra thick, restaurant-style crust that holds up beautifully
- The cornmeal is non-negotiable for me now—it's what gives you that distinctive crunch that sets homemade calamari apart from the rest