Fried Calamari With Marinara Recipe

Prepare quick marinara

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the chopped onion and cook, stirring, until translucent, about 4 minutes. Add the minced garlic and cook 30 seconds until fragrant. Stir in the crushed tomatoes and tomato paste, then add dried oregano, dried basil, salt, black pepper, sugar (if using), and red pepper flakes (if using). Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 10–12 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning. Stir in chopped fresh basil or parsley just before serving and keep warm.

Make quick pickled peppers

Combine rice vinegar, water, sugar, and salt in a small bowl or jar and stir until sugar and salt dissolve. Add the thinly sliced chiles and bell pepper. Let sit at room temperature for at least 15 minutes, or refrigerate for up to 24 hours for more developed flavor. Spoon a little of the pickled peppers over the finished calamari when serving.

Prep and marinate calamari

Pat the cleaned calamari rings and tentacles very dry with paper towels. Place in a bowl and pour the buttermilk over them; let sit 10 minutes. Whisk the beaten egg into the buttermilk to form an egg-wash brine.

Prepare coating

In a shallow wide bowl or rimmed baking sheet, combine the all-purpose flour, fine cornmeal, optional yellow cornmeal, 2 teaspoons salt, 1 teaspoon black pepper, garlic powder, and smoked paprika. Mix thoroughly so the seasonings are evenly distributed.

Dredge calamari

Heat oil in a deep skillet or heavy-bottomed pot to 350°F (175°C) — enough oil to have about 2 inches in the pan. Working in single layers, remove a few pieces of calamari from the buttermilk-egg mixture, letting excess drip off, then toss them into the cornmeal mixture to coat completely. Press the coating gently so it adheres. Place coated rings on a wire rack while you finish dredging the rest. Do not overcrowd.

Fry calamari

When oil is at 350°F (175°C), fry calamari in batches (about 6–8 rings per batch depending on pan size) for 1.5–2 minutes, turning once, until golden brown and crisp. Avoid overcooking — calamari should be tender and slightly springy. Use a slotted spoon or spider to transfer fried calamari to a paper towel-lined tray or a wire rack set over a sheet pan. Immediately sprinkle lightly with coarse salt while still hot.

Keep warm

If frying multiple batches, keep finished calamari warm in a 200°F (95°C) oven on a wire rack so they stay crisp while remaining pieces are fried.

Plate and serve

Spoon warm marinara onto a serving plate or into a small bowl. Arrange the fried calamari on the plate. Drizzle or spoon some of the sweet-hot vinegar peppers over the calamari to taste and garnish with chopped parsley. Serve immediately with lemon wedges on the side for squeezing and extra pickled peppers if desired.