Description
Crispy fried calamari rings and tentacles served with a zesty homemade spicy marinara sauce. This recipe features tender squid marinated in buttermilk, coated in a seasoned flour and cornstarch mix, and fried to golden perfection. The quick marinara sauce adds a flavorful kick, making this appetizer perfect for sharing or enjoying as a snack.
Ingredients
Scale
Calamari
- 1 pound cleaned squid, bodies cut into rings 1/4” – 1/2”, plus tentacle pieces
- 3/4 cup buttermilk
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon sea salt, plus extra for sprinkling
- 1 teaspoon Italian seasoning
- 1/2 teaspoon granulated onion
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon black pepper
- 1/4 teaspoon white pepper, plus extra for sprinkling
- Oil, for frying (about 4-6 cups)
- Paprika, for sprinkling after frying
- Chopped parsley, for garnish
- Lemon wedges, for garnish
Spicy Marinara Sauce
- Olive oil, about 2 tablespoons
- 4 cloves garlic, pressed through garlic press
- 1/4 to 1/2 teaspoon red pepper flakes
- 2 teaspoons Italian seasoning
- 1 (15 ounce) can crushed tomatoes
- Salt, to taste
- Black pepper, to taste
Instructions
- Marinate the squid: Place the prepared squid rings and tentacles in a medium bowl and pour the buttermilk over them. Cover and allow to marinate for at least 2 hours or up to 24 hours if preparing ahead.
- Prepare the spicy marinara sauce: Heat a small saucepan over medium heat and drizzle in about 2 tablespoons olive oil. Add garlic, red pepper flakes, and Italian seasoning. Sauté for about 30 seconds until the garlic becomes aromatic.
- Simmer the sauce: Add crushed tomatoes, a pinch of salt, and black pepper to the pan. Reduce heat to low and simmer gently for 15 minutes. Remove from heat and set aside to keep warm or cool for later use.
- Mix the coating: In a large bowl, whisk together flour, cornstarch, sea salt, Italian seasoning, granulated onion, granulated garlic, black pepper, and white pepper until well combined.
- Heat the oil: Pour 4 to 6 cups of oil into a large deep pan or pot and heat to 375°F.
- Coat the squid: Drain the squid thoroughly from the buttermilk and toss in the flour/cornstarch mixture. Coat each piece evenly, shake off excess, and arrange on a plate.
- Fry the calamari: Fry the squid in small batches (about 1/4 of the total at a time) in the hot oil for 2 1/2 minutes until lightly golden.
- Drain and season: Remove fried calamari using a slotted spoon and drain on paper towels to remove excess oil. Immediately season with salt, black pepper, and a sprinkle of paprika.
- Serve: Transfer the calamari to a serving platter. Garnish with chopped parsley and lemon wedges. Serve hot with warm spicy marinara sauce for dipping.
Notes
- Marinating the squid in buttermilk tenderizes it and helps the coating stick better.
- Maintain oil temperature at 375°F for optimal frying; too low and calamari will be soggy, too high and it will burn quickly.
- You can prepare the spicy marinara sauce a day ahead for deeper flavor.
- Use fresh lemon wedges for a bright, acidic contrast to the fried calamari.
- Dress the coating to your taste by adjusting seasoning or adding paprika to the mix for extra color.
