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Crispy Fried Calamari with Marinara Sauce inspired by The Barnacle
Inspired by The Barnacle

Crispy Fried Calamari with Marinara Sauce

Appetizer
This seafood appetizer features tender squid rings in a light, crispy coating. The preparation method balances a delicate batter with quick frying technique for perfect texture. Served with tangy marinara sauce, this dish makes an ideal starter for sharing.
Prep Time 20 mins
Cook Time 10 mins
Inactive Time 15 mins
Total Time 45 mins
Servings 4

Ingredients

  • 1 lb Squid (calamari) (Cleaned, tubes and tentacles, sliced into 1/2-inch rings)
  • 1 cup Buttermilk
  • 1 cup All-purpose flour
  • 1/4 cup Cornstarch
  • 1/4 cup Semolina flour (Or additional all-purpose flour)
  • 1 tsp Salt
  • 1/2 tsp Black pepper (Freshly ground)
  • 1/2 tsp Garlic powder
  • 1/2 tsp Paprika
  • 4 cups Vegetable oil (For frying)
  • 1 cup Marinara sauce (Warmed)
  • 4 whole Lemon wedges (For serving)
  • 2 tbsp Fresh parsley (Chopped, for garnish)

Tools You'll Need

  • Deep, heavy-bottomed pot or Dutch oven
  • Cooking thermometer
  • Slotted spoon or spider strainer
  • Paper towels
  • Large mixing bowls
  • Cutting board and knife
  • Small ramekin for sauce

Chef's Tip

For the crispiest calamari, maintain oil temperature between 350-375°F and fry in small batches. If your oil temperature drops too much, the calamari will absorb more oil and become soggy.

Instructions

  1. Place cleaned calamari rings and tentacles in a bowl with buttermilk, ensuring all pieces are submerged. Let soak for 15 minutes.
  2. In a separate large bowl, combine all-purpose flour, cornstarch, semolina flour, salt, pepper, garlic powder, and paprika. Mix well.
  3. Heat oil in a deep, heavy-bottomed pot or Dutch oven to 350°F, using a thermometer to monitor temperature.
  4. Set up a station with the buttermilk-soaked calamari, the flour mixture, and a plate lined with paper towels.
  5. Working in small batches, remove calamari from buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture.
  6. Gently shake off excess flour and carefully add calamari to the hot oil.
  7. Fry for 2-3 minutes until golden and crispy, being careful not to overcook.
  8. Using a slotted spoon or spider, transfer fried calamari to the paper towel-lined plate to drain.
  9. Season immediately with a sprinkle of salt while still hot.
  10. Repeat with remaining calamari, ensuring oil temperature returns to 350°F between batches.
  11. Transfer fried calamari to a serving dish, garnish with chopped parsley, and serve hot with warmed marinara sauce and lemon wedges.

Plating

Arrange the calamari in a mound on a large plate or shallow bowl lined with parchment paper. Place a small ramekin of warm marinara sauce to one side and nestle lemon wedges alongside. Sprinkle freshly chopped parsley over the top just before serving for a pop of color.

Storage & Reheating

Fried calamari is best enjoyed immediately after cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but the texture will soften significantly. To reheat, arrange in a single layer on a baking sheet and warm in a 375°F oven for 3-5 minutes until heated through and somewhat crispy again.

About This Recipe

This crispy fried calamari draws inspiration from The Barnacle's popular seafood appetizer. The light coating and quick frying method preserve the tender texture of the squid while creating the perfect crunch. This home version maintains the restaurant's balance of flavors while using a simplified preparation method accessible to home cooks.

How did it turn out?

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