Crispy Calamari Recipe

Prepare the Calamari

Rinse the calamari rings under cold water and pat them dry with paper towels. This will help ensure they get crispy when cooked.

Prepare the Breading Station

In a shallow bowl, mix together the all-purpose flour, cornstarch, salt, black pepper, and paprika. In another bowl, whisk the eggs and buttermilk together until well combined.

Coat the Calamari

Dip each calamari ring first into the egg and buttermilk mixture, then dredge it in the flour mixture, making sure each ring is fully coated.

Heat the Oil

In a deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can check the temperature with a thermometer or by dropping a small piece of bread into the oil; it should sizzle immediately.

Fry the Calamari

Working in batches, carefully place the coated calamari rings into the hot oil. Fry for about 2-3 minutes or until golden brown and crispy. Remove them with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Heat the Olive Oil

In a medium saucepan, heat the olive oil over medium heat.

Sauté Garlic

Add the minced garlic to the pan and sauté for about 1 minute until fragrant, being careful not to burn it.

Add Tomatoes and Seasonings

Pour in the canned crushed tomatoes, followed by the red pepper flakes, dried oregano, salt, and black pepper. Stir to combine.

Simmer the Sauce

Bring the sauce to a simmer and let it cook uncovered for about 15-20 minutes, stirring occasionally, until it thickens slightly.

Finish the Sauce

Stir in the chopped fresh basil right before serving for an added burst of flavor.