Big Game Crispy Calamari

Last Super Bowl, my brother bet me I couldn't make restaurant-quality calamari at home. Two hours later, we were all standing around the kitchen island, burning our fingers on hot rings straight from the oil. Now every gathering demands a double batch.

I once made this for a dinner party and people actually stopped talking mid-conversation when the first batch hit the table. Something about golden fried food with fresh lemon just brings people together like nothing else.

Ingredients

• 500 g fresh squid, cleaned and sliced into rings: Fresh is ideal, but thawed frozen works perfectly if patted completely dry before soaking
• 240 ml buttermilk: The acid tenderizes the calamari while creating a sticky surface for the breading to cling to
• 120 g all-purpose flour and 60 g cornmeal mixture: Cornmeal adds that signature crunch you cannot get from flour alone
• 750 ml vegetable oil for frying: Needs to maintain temperature without smoking, so choose a neutral high-heat oil
• 400 g canned crushed tomatoes: San Marzano tomatoes make the sweetest, most authentic tasting marinara
• 2 garlic cloves and half small onion: Minced fine so they melt into the sauce without leaving chunks
• 1 tsp dried oregano and ½ tsp dried basil: Dried herbs actually work better here than fresh for that classic pizza parlor flavor
• ½ tsp sugar: Just enough to balance the acidity of canned tomatoes
• Lemon wedges and fresh parsley: These are not optional, they are what makes the dish taste complete and bright

Instructions

Soak the calamari:

Toss rings in buttermilk with salt and pepper, then refrigerate for 15 minutes while you prep everything else

Start the marinara:

Sauté onion and garlic in olive oil until translucent, then add crushed tomatoes and herbs

Simmer the sauce:

Let it bubble gently for 10 to 12 minutes, stirring occasionally, then season and keep warm

Mix the coating:

Whisk together flour, cornmeal, paprika, garlic powder, and cayenne in a shallow dish

Heat the oil:

Bring vegetable oil to 180°C in a deep fryer or heavy pot

Coat the squid:

Remove calamari from buttermilk, let excess drip off, then press into the flour mixture until well coated

Fry in batches:

Cook rings for 1 to 2 minutes until golden, never overcrowding the pan

Drain and serve:

Lift out with a slotted spoon, drain on paper towels, then garnish with parsley and lemon

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My friend Sarah, who swears she hates seafood, tried one bite and ended up eating half the batch herself. There is something universally comforting about hot, crispy food with dipping sauce.

Getting the Perfect Crunch

The cornmeal in the breading is what creates that restaurant-style crunch that keeps people coming back for more. I have experimented with panko and tempura batter, but nothing beats the texture cornmeal provides.

Making Ahead Like a Pro

The marinara sauce actually develops better flavor if made a day ahead and refrigerated. Bring it to room temperature before serving, and you will notice the herbs have bloomed beautifully.

Serving It Right

Serve calamari immediately after frying while still audibly crispy, with lemon wedges on the side for squeezing over each bite. The acid cuts through the oil and brightens everything up.

• Squeeze lemon over the whole platter, not individual pieces, for even flavor
• Keep the marinara in a warm bowl beside the platter for easy dipping
• Have extra napkins ready, because this is finger food at its finest

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Watch how quickly this disappears, and you will understand why it is worth the effort. Happy frying!

Recipe FAQs

→ How can I make the calamari extra crispy?

Double-dipping the calamari in buttermilk and the flour mixture before frying adds an extra crunchy coating.

→ What oil is best for frying calamari?

Vegetable oil or other neutral oils with a high smoke point are ideal for frying to achieve a golden, crispy texture.

→ Can I prepare the marinara sauce in advance?

Yes, the marinara sauce can be made ahead and refrigerated, allowing flavors to meld for a richer taste.

→ What types of flour can be used for gluten-free coating?

Substitute all-purpose flour and cornmeal with gluten-free versions to accommodate dietary needs without compromising crunch.

→ What garnishes work well with fried calamari?

Fresh parsley and lemon wedges complement the dish by adding brightness and a fresh aroma.