Classic Fried Calamari Recipe
marinated in buttermilk & prepared fresh, served with our homemade marinara sauce
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Ingredients
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Calamari & Marinade
Breading & Frying
Homemade Marinara Sauce
Method
Calamari & Marinade
- 1
Prepare calamari
Pat the cleaned calamari tubes and tentacles dry with paper towels. Slice tubes into 1/2-inch rings; leave tentacles whole or halved if large.
- 2
Marinate
In a bowl, whisk together buttermilk, lemon juice, minced garlic, 1/2 tsp kosher salt and 1/4 tsp black pepper. Add the calamari rings and tentacles, pressing them so they're submerged. Cover and refrigerate for 30 minutes to 1 hour (no longer than 2 hours). This tenderizes and flavor-infuses the squid.
Breading & Frying
- 3
Make breading mix
In a shallow bowl or rimmed plate, combine the all-purpose flour, cornmeal, breadcrumbs (if using), 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp oregano, 1/2 tsp paprika, 1/2 tsp garlic powder and 1/4 tsp onion powder. Whisk to evenly distribute spices.
- 4
Heat oil
Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches (roughly 1 cup for a small pan). Heat over medium-high until it reaches 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, test with a small pinch of breading: it should sizzle and brown in about 30–45 seconds.
- 5
Dredge calamari
Remove calamari from the buttermilk in batches, letting excess drip off. Toss each batch in the breading mix, pressing lightly so the coating adheres. Shake off excess flour; place on a sheet pan or plate while you finish breading remaining calamari.
- 6
Fry calamari
Working in small batches (avoid crowding), carefully place breaded calamari into the hot oil. Fry 1 to 1.5 minutes, turning as needed, until golden brown and crisp. Use a slotted spoon or spider to remove calamari to a wire rack or paper towel-lined tray to drain. Maintain oil temperature at ~350°F; adjust heat as needed. Repeat with remaining calamari.
- 7
Finish and season
While still hot, lightly sprinkle fried calamari with a pinch of kosher salt. Transfer to a serving platter and place lemon wedges alongside.
Homemade Marinara Sauce
- 8
Sweat aromatics
In a small saucepan over medium heat, warm 2 tablespoons olive oil. Add the finely diced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant, taking care not to brown the garlic.
- 9
Simmer sauce
Stir in the tomato paste and cook 30 seconds, then add the crushed tomatoes, dried basil, dried oregano, 1/4 tsp sugar (if using), 1/2 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 12–15 minutes, stirring occasionally, until slightly thickened.
- 10
Finish sauce
Taste and adjust seasoning with salt, pepper, or a pinch more sugar to balance acidity. Stir in torn fresh basil leaves (optional) off the heat. Keep warm until ready to serve alongside the fried calamari.