Big Game Crispy Calamari (Printable)
Golden fried calamari rings served with a zesty marinara, perfect for sharing at any big event or party.
# What You'll Need:
→ Calamari Preparation
01 - 1.1 lbs 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 Mixture
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
→ 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
# 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. Add minced garlic and sauté until fragrant, approximately 1 minute.
03 - Add crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer uncovered for 10-15 minutes, stirring occasionally. Adjust seasoning to taste and set aside.
04 - In a shallow dish, combine flour, cornmeal, garlic powder, smoked paprika, and cayenne pepper until evenly blended.
05 - Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F.
06 - Remove calamari from buttermilk, allowing excess liquid to drip off. Dredge rings in the flour mixture, ensuring complete and even coating.
07 - Fry calamari in small batches for 1-2 minutes or until golden brown and crispy. Avoid overcrowding the pot to maintain oil temperature.
08 - Remove fried calamari with a slotted spoon and drain on paper towels. Serve immediately with warm marinara sauce, fresh lemon wedges, and a sprinkle of chopped parsley.
# Expert Tips:
01 -
- The cornmeal creates this incredible crunch that lasts way longer than flour alone, so your guests get that satisfying bite even after they've been sitting out for a bit
- That buttermilk soak works magic on texture, making the calamari tender instead of rubbery like some disappointing appetizers I've tried
02 -
- Crowding the pot is the fastest way to ruin calamari—the oil temperature drops and you end up with soggy, greasy rings
- Letting the coated calamari sit for a few minutes before frying helps the coating adhere better, so don't rush from coating to frying
03 -
- Double-dipping creates that restaurant-style extra-crunchy exterior, but only do it if you're frying immediately or the coating gets gummy
- The secret to even cooking is choosing calamari rings that are similarly sized so everything finishes at the same time