Crispy Calamari with Marinara (Print View)
Lightly coated calamari rings, fried crisp and paired with a zesty marinara sauce.
# What You'll Need:
→ Calamari
01 - 1 lb fresh or thawed calamari, cleaned and cut into 1/2-inch rings
02 - 1 lemon, cut into wedges
→ Breading
03 - 1 cup all-purpose flour
04 - 1/2 cup cornmeal or fine semolina
05 - 1 tsp sea salt
06 - 1/2 tsp black pepper
07 - 1/2 tsp smoked paprika (optional)
→ Frying
08 - 3 cups vegetable oil, for deep frying
→ Marinara Dipping Sauce
09 - 14 oz canned crushed tomatoes
10 - 2 tbsp olive oil
11 - 2 garlic cloves, minced
12 - 1/2 small onion, finely chopped
13 - 1/2 tsp dried oregano
14 - 1/4 tsp chili flakes (optional)
15 - 1/2 tsp sugar
16 - Salt and freshly ground black pepper, to taste
17 - 1 tbsp fresh basil, chopped (optional)
# Step-by-Step Directions:
01 - Heat olive oil in a small saucepan over medium heat. Sauté onion until soft, about 2 minutes. Add garlic and cook for 30 seconds. Stir in crushed tomatoes, oregano, chili flakes, sugar, salt, and pepper. Simmer uncovered for 10 to 15 minutes, stirring occasionally, until slightly thickened. Stir in basil if desired, then keep warm.
02 - Rinse calamari rings under cold water and pat dry thoroughly using paper towels.
03 - In a shallow bowl, combine flour, cornmeal, salt, black pepper, and smoked paprika. Toss calamari rings in the mixture until evenly coated, then shake off any excess.
04 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (180°C).
05 - Fry calamari in small batches for 1 to 2 minutes, or until golden and crisp. Avoid overcrowding the pan.
06 - Remove fried calamari with a slotted spoon and drain on a plate lined with paper towels.
07 - Serve hot, garnished with lemon wedges alongside the warm marinara dipping sauce.
# Expert Suggestions:
01 -
- The contrast of crispy exterior and tender inside feels like a small victory every time you nail it.
- Homemade marinara tastes nothing like jarred sauce, and your guests will absolutely notice the difference.
02 -
- Overcooked calamari turns to rubber; 1 to 2 minutes is genuinely all it takes, and I learned this by standing right there watching instead of walking away.
- The marinara sauce can be made hours ahead, which means you can focus entirely on the frying without stress when guests arrive.
03 -
- Save a small spoonful of the breading mixture to test your oil temperature before committing the calamari—it's a tiny safety check that prevents disappointment.
- If your sauce tastes too acidic at the end, a small pinch of sugar balances it beautifully, but add it slowly and taste as you go.