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Crispy Fried Calamari with Zesty Marinara inspired by Durgin-Park Restaurant
Inspired by Durgin-Park Restaurant

Crispy Fried Calamari with Zesty Marinara

Appetizer
This New England appetizer features tender squid rings coated in a light, seasoned batter and fried to golden perfection. The quick cooking time ensures the calamari remains tender while developing a delicate, crispy exterior. Served with a bright, herb-infused marinara sauce, this dish balances the natural sweetness of fresh squid with satisfying crunch and tangy tomato flavor.
Prep Time 25 mins
Cook Time 10 mins
Inactive Time 15 mins
Total Time 50 mins
Servings 6

Ingredients

  • 1 lb Squid (Cleaned, tubes sliced into 1/2-inch rings, tentacles halved)
  • 1 cup All-purpose flour
  • 1/2 cup Semolina flour
  • 1/4 cup Cornstarch
  • 1 tsp Baking powder
  • 1 tsp Salt
  • 1/2 tsp Black pepper (Freshly ground)
  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Garlic powder
  • 1 cup Buttermilk (Cold)
  • 2 quarts Vegetable oil (For frying)
  • 1 cup Marinara sauce
  • 2 tbsp Fresh basil (Chopped)
  • 1 clove Garlic (Minced)
  • 1/4 tsp Red pepper flakes (Optional)
  • 1 whole Lemon (Cut into wedges for serving)

Tools You'll Need

  • Deep heavy-bottomed pot or deep fryer
  • Thermometer
  • Slotted spoon or spider strainer
  • Paper towel-lined plate
  • Small saucepan
  • Mixing bowls

Chef's Tip

For the most tender calamari, don't skip the 15-minute buttermilk soak, which helps tenderize the squid. And remember that calamari cooks extremely quickly - it only needs 2-3 minutes in hot oil. Any longer and it will become tough and rubbery.

Instructions

  1. Place cleaned calamari in a bowl with buttermilk and let soak for 15 minutes to tenderize.
  2. Meanwhile, in a large bowl, whisk together all-purpose flour, semolina flour, cornstarch, baking powder, salt, black pepper, cayenne pepper, and garlic powder.
  3. Heat oil in a large, heavy-bottomed pot or deep fryer to 350°F.
  4. While oil heats, prepare the marinara: In a small saucepan, combine marinara sauce, minced garlic, and red pepper flakes (if using). Warm over low heat for 5 minutes, then stir in 1 tablespoon of chopped basil. Keep warm.
  5. Working in batches, remove calamari from buttermilk, allowing excess to drip off, then dredge in the flour mixture, shaking off excess.
  6. Carefully lower coated calamari into hot oil and fry until golden and crispy, about 2-3 minutes. Don't overcrowd the pot.
  7. Using a slotted spoon or spider strainer, transfer fried calamari to a paper towel-lined plate. Season immediately with a light sprinkle of salt.
  8. Continue with remaining calamari, making sure oil temperature returns to 350°F between batches.

Plating

Arrange the fried calamari on a serving platter lined with a paper doily or parchment paper. Sprinkle with remaining fresh basil and serve immediately with the warm marinara sauce in a small bowl for dipping. Include lemon wedges on the side for squeezing over the calamari just before eating, which brightens the flavor and adds a fresh accent.

Storage & Reheating

Fried calamari is best consumed immediately after cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day but will lose their crispness. Reheat in a 375°F oven for 5-7 minutes. Marinara sauce can be refrigerated separately for up to 5 days.

About This Recipe

While calamari has Italian origins, it became a staple on New England menus as Portuguese and Italian fishing communities established themselves along the coast. This recipe draws on the region's tradition of simply prepared, ultra-fresh seafood while incorporating the light, crispy coating perfected in local restaurants. The accompanying marinara nods to the Italian influence on New England's coastal cuisine.

How did it turn out?

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