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Crispy Fried Calamari with Marinara Sauce inspired by No Name Restaurant
Inspired by No Name Restaurant

Crispy Fried Calamari with Marinara Sauce

Appetizer
This appetizer features tender calamari rings coated in a seasoned breading and fried until golden and crisp. The light, airy batter provides a delicate crunch that contrasts beautifully with the tender squid inside. Served with tangy marinara sauce, this dish makes an excellent starter for any seafood meal.
Prep Time 20 mins
Cook Time 10 mins
Inactive Time 30 mins
Total Time 60 mins
Servings 4

Ingredients

  • 1 lb Calamari rings and tentacles (Cleaned and patted dry)
  • 1 cup All-purpose flour
  • 1/2 cup Cornmeal (Fine ground)
  • 1 tsp Salt
  • 1/2 tsp Black pepper (Freshly ground)
  • 1/2 tsp Garlic powder
  • 1/2 tsp Paprika
  • 1 cup Buttermilk
  • 4 cups Vegetable oil (For frying)
  • 1 cup Marinara sauce (For dipping)
  • 1 whole Lemon (Cut into wedges)
  • 2 tbsp Fresh parsley (Chopped, for garnish)

Tools You'll Need

  • Deep heavy-bottomed pot or deep fryer
  • Thermometer
  • Slotted spoon
  • Paper towels
  • Mixing bowls

Chef's Tip

Soak the calamari in buttermilk for 30 minutes before coating to tenderize it and help the breading adhere better. For extra crispiness, make sure your oil temperature stays around 350°F throughout frying.

Instructions

  1. In a medium bowl, soak the calamari in buttermilk for 30 minutes in the refrigerator.
  2. In a separate bowl, combine flour, cornmeal, salt, pepper, garlic powder, and paprika.
  3. Heat oil in a heavy-bottomed pot or deep fryer to 350°F.
  4. Working in batches, remove calamari from buttermilk, letting excess drip off, then dredge in the flour mixture.
  5. Carefully add coated calamari to hot oil and fry until golden brown, about 2-3 minutes.
  6. Use a slotted spoon to transfer fried calamari to a paper towel-lined plate to drain.
  7. Repeat with remaining calamari, ensuring oil returns to temperature between batches.
  8. Season with additional salt while still hot if desired.
  9. Serve immediately with marinara sauce on the side, garnished with lemon wedges and chopped parsley.

Plating

Arrange the fried calamari in a high mound on a serving plate. Place a small bowl of marinara sauce to the side. Garnish with fresh parsley and surround with lemon wedges for squeezing over the calamari.

Storage & Reheating

Fried calamari is best enjoyed immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, though the texture will deteriorate significantly. Reheat in a 375°F oven for 5-7 minutes until crisp and warmed through.

About This Recipe

This calamari appetizer draws inspiration from the classic fried seafood traditions of Boston's waterfront establishments. The addition of cornmeal in the coating provides a distinctive texture that enhances the crispiness while maintaining a light, non-greasy finish. The simple marinara accompaniment balances the richness with a bright, tangy contrast.

How did it turn out?

We'd love to hear about your experience making this recipe!