Crispy Calamari Recipe

Heat a medium saucepan over medium heat and add the olive oil. Once shimmering, add the diced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown it.

Stir in the tomato paste and cook for 30 seconds to develop flavor. Add the crushed tomatoes, dried oregano, dried basil, sugar (if using), salt, black pepper, and red pepper flakes; stir to combine.

Bring the sauce to a gentle simmer, reduce heat to low, and cook, uncovered or partially covered, for 15–20 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Keep warm while preparing calamari.

Prepare Wet Mix

In a shallow bowl, whisk together the eggs and milk (or water) with 0.25 tsp salt until smooth.

Prepare Dry Mix

In a separate shallow bowl, combine 0.5 cup all-purpose flour, 1 cup all-purpose flour, 0.5 cup cornmeal, 0.5 cup panko (if using), 1.5 tsp salt, 1 tsp black pepper, 0.5 tsp garlic powder, 0.5 tsp paprika and 0.25 tsp cayenne. Whisk to blend evenly. Reserve a separate small bowl with 0.5 cup flour for initial dredging if you prefer a three-step breading (flour → egg → seasoned mix).

If using frozen calamari, ensure it is fully thawed and patted very dry with paper towels. Place the calamari in a bowl and pour the 1 cup buttermilk over it; toss to coat and let sit 10–15 minutes. The buttermilk tenderizes and helps the breading adhere.

Set up a breading station: bowl 1 = 0.5 cup flour for dredging, bowl 2 = egg wash, bowl 3 = seasoned flour/cornmeal/panko mixture. Working in batches, remove a few rings from the buttermilk, shake off excess, dredge lightly in bowl 1 flour, dip into egg wash, then press into the seasoned dry mix to coat completely. Place breaded rings on a wire rack and let rest 5 minutes to set the coating.

Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2–2.5 inches (roughly 3–4 cups depending on vessel). Attach a thermometer and heat the oil to 350°F (175°C). Maintain temperature between 350–360°F for consistent frying.

Fry the calamari in small batches (do not overcrowd) for 1.5–2 minutes per batch, turning once, until golden brown and crisp. Cook time is short — overcooking will make calamari tough. Use a slotted spoon or spider to transfer fried calamari to a tray lined with paper towels to drain excess oil.

While still hot, season the calamari lightly with a pinch of salt and scatter with chopped fresh parsley if using. Serve immediately with lemon wedges and the warm marinara sauce for dipping.

If holding briefly, keep calamari in a single layer on a wire rack in a 200°F (95°C) oven for up to 10–12 minutes to stay crisp. Do not stack or they will steam and soften.