Crispy Calamari Marinara Dip (Printable version)

Golden-fried calamari rings served with a tangy marinara sauce, ideal for a flavorful seafood starter.

# Ingredient List:

→ For the Calamari

01 - 1.1 lb cleaned squid tubes and tentacles, sliced into 1/2-inch rings
02 - 1 cup buttermilk
03 - 1 tsp salt
04 - 1/2 tsp black pepper

→ For the Breading

05 - 1 cup all-purpose flour
06 - 1/2 cup cornmeal
07 - 1 tsp paprika
08 - 1/2 tsp cayenne pepper
09 - 1/2 tsp garlic powder

→ For Frying

10 - 3 cups vegetable oil for deep frying

→ For the Marinara Dipping Sauce

11 - 14 oz canned crushed tomatoes
12 - 2 tbsp olive oil
13 - 2 cloves garlic, minced
14 - 1/2 small onion, finely chopped
15 - 1/2 tsp dried oregano
16 - 1/4 tsp crushed red pepper flakes
17 - 1/2 tsp sugar
18 - Salt and black pepper, to taste
19 - 1 tbsp fresh basil, chopped

→ For Serving

20 - Lemon wedges
21 - Fresh parsley, chopped

# How to Make It:

01 - Place the calamari rings and tentacles in a bowl with buttermilk, salt, and black pepper. Toss well, cover, and refrigerate for 15 minutes.
02 - Heat olive oil in a saucepan over medium heat. Add onion and cook until soft, about 3 minutes.
03 - Add garlic and sauté for 30 seconds until fragrant.
04 - Pour in crushed tomatoes, oregano, red pepper flakes, sugar, salt, and black pepper. Simmer for 10-12 minutes, stirring occasionally.
05 - Stir in basil. Adjust seasoning as needed. Keep warm.
06 - In a shallow bowl, mix flour, cornmeal, paprika, cayenne, and garlic powder until well combined.
07 - Heat vegetable oil in a deep pan or fryer to 350°F.
08 - Remove calamari from marinade, shake off excess buttermilk, and dredge in the flour mixture until well coated.
09 - Fry calamari in batches for 1-2 minutes until golden and crisp. Do not overcrowd the pan.
10 - Remove with a slotted spoon and drain on paper towels. Serve immediately with marinara sauce, lemon wedges, and a sprinkle of parsley.

# Expert Suggestions:

01 -
  • The buttermilk tenderizes the calamari so each bite is perfectly tender, never tough or rubbery
  • Cornmeal in the coating creates that satisfying crunch that keeps everyone coming back for more
  • The homemade marinara sauce comes together in just 15 minutes and elevates the entire dish
02 -
  • Overcrowding the pan drops the oil temperature and makes calamari soggy, so fry in small batches for the crispiest results
  • The buttermilk soak is not optional, it is the difference between tender and tough squid every single time
03 -
  • Pat the calamari dry before soaking to help the buttermilk penetrate better
  • Let your coated calamari sit on a wire rack for 5 minutes before frying to help the coating set

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