Crispy Calamari Recipe
Served with marinara and lemon aioli.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Calamari
For the Marinara Sauce
For the Lemon Aioli
Method
Preparing the Calamari
- 1
Soak the Calamari
In a bowl, add the buttermilk and calamari rings. Make sure the calamari is fully submerged and let it soak for at least 30 minutes to tenderize.
- 2
Mix the Dry Ingredients
In a shallow dish, combine the flour, cornstarch, salt, black pepper, paprika, and garlic powder. Mix well to ensure even distribution.
- 3
Heat the Oil
In a deep pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- 4
Coat the Calamari
Remove the calamari from the buttermilk and let the excess drip off. Dredge the calamari rings in the flour mixture, making sure they are well coated.
- 5
Fry the Calamari
Working in batches, carefully add the coated calamari to the hot oil. Fry for 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Making the Marinara Sauce
- 6
- 7
Add the Tomatoes and Spices
Stir in the canned crushed tomatoes, oregano, salt, and black pepper. Bring to a simmer and let cook for 15-20 minutes, stirring occasionally.
- 8
Finish with Basil
Remove from heat and stir in the chopped fresh basil. Set aside to cool slightly.
Preparing the Lemon Aioli
- 9
Mix the Ingredients
In a small bowl, combine the mayonnaise, lemon juice, minced garlic, salt, and black pepper. Mix until smooth and well combined.
- 10
Taste and Adjust
Taste the aioli and adjust the seasoning with more salt or pepper if desired. Refrigerate until ready to serve.