Big Game Crispy Calamari (Printable)
Golden-fried calamari rings paired with zesty marinara, ideal for sharing at big game events or parties.
# What You'll Need:
→ Calamari
01 - 1.1 lb fresh or thawed squid, cleaned and sliced into rings
02 - 1 cup buttermilk
03 - Salt and black pepper, to taste
→ Breading
04 - 1 cup all-purpose flour
05 - ½ cup cornmeal
06 - 1 tsp paprika
07 - ½ tsp garlic powder
08 - ½ tsp cayenne pepper
→ Frying
09 - 3 cups vegetable oil
→ Marinara Sauce
10 - 14 oz canned crushed tomatoes
11 - 2 tbsp olive oil
12 - 2 garlic cloves, minced
13 - ½ small onion, finely chopped
14 - 1 tsp dried oregano
15 - ½ tsp dried basil
16 - ½ tsp sugar
17 - Salt and pepper, to taste
→ Garnish
18 - Lemon wedges
19 - Fresh parsley, chopped
# How To Make It:
01 - Toss calamari rings with buttermilk, salt, and pepper in a bowl. Cover and refrigerate for 15 minutes to tenderize the squid.
02 - Heat olive oil in a saucepan over medium heat. Sauté onion and garlic until translucent, about 3 minutes.
03 - Add crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer for 10–12 minutes, stirring occasionally. Adjust seasoning and keep warm.
04 - Combine flour, cornmeal, paprika, garlic powder, and cayenne in a shallow dish. Mix thoroughly to distribute spices evenly.
05 - Heat oil in a deep fryer or large heavy saucepan to 350°F.
06 - Remove calamari from buttermilk, allowing excess to drip off. Coat rings thoroughly in flour mixture, shaking off any excess breading.
07 - Fry calamari in batches for 1–2 minutes until golden and crisp. Avoid overcrowding the pan. Remove with a slotted spoon and drain on paper towels.
08 - Serve hot, garnished with fresh parsley and lemon wedges, alongside warm marinara sauce for dipping.
# Expert Suggestions:
01 -
- The buttermilk soak makes the squid impossibly tender, never rubbery
- That cornmeal crunch creates the most satisfying sound when you bite in
- Homemade marinara tastes infinitely better than jarred dipping sauces
02 -
- Overcrowding the oil drops the temperature instantly and makes calamari soggy
- Letting excess buttermilk drip off prevents the coating from becoming heavy and gummy
- The marinara needs to stay warm, not hot, or it overpowers the delicate squid
03 -
- Double-dipping calamari in buttermilk and flour creates an extra thick crust
- Pat thawed squid completely dry before the buttermilk soak for better adhesion