📝 About This Recipe
Transport your senses to the Italian coast with this quintessential appetizer featuring tender rings and tentacles encased in a shatteringly crisp, seasoned crust. The secret lies in a buttermilk soak for tenderness and a touch of cornstarch in the dredge for that professional-grade crunch. Served alongside a vibrant, slow-simmered marinara sauce, this dish offers the perfect balance of heat, salt, and acidity.
🥗 Ingredients
The Marinara Sauce
- 28 ounces Crushed San Marzano Tomatoes (high quality canned)
- 2 tablespoons Extra Virgin Olive Oil
- 3 cloves Garlic (thinly sliced)
- 1 teaspoon Dried Oregano
- 4-5 leaves Fresh Basil (torn)
- 1/2 teaspoon Red Pepper Flakes (optional for heat)
The Calamari & Soak
- 1.5 pounds Fresh Squid (cleaned, bodies cut into 1/2-inch rings, tentacles kept whole)
- 1 cup Buttermilk (to tenderize the seafood)
The Seasoned Dredge
- 1.5 cups All-Purpose Flour
- 1/2 cup Cornstarch (essential for extra crispness)
- 1 teaspoon Smoked Paprika
- 2 teaspoons Kosher Salt (plus more for seasoning after frying)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1/4 teaspoon Cayenne Pepper
Frying & Garnish
- 1 quart Vegetable or Grapeseed Oil (for deep frying)
- 1 Lemon (cut into wedges)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
-
1
Start the marinara: In a medium saucepan, heat olive oil over medium heat. Add the sliced garlic and red pepper flakes, sautéing for 1-2 minutes until the garlic is golden but not brown.
-
2
Stir in the crushed tomatoes and dried oregano. Bring to a gentle simmer, then reduce heat to low and cook for 15-20 minutes. Stir in the fresh basil at the end and keep warm.
-
3
Prepare the calamari: Ensure the squid is thoroughly cleaned. Slice the tubes into 1/2-inch wide rings and leave the tentacles whole. Pat them very dry with paper towels.
-
4
Place the squid in a bowl and pour the buttermilk over it. Let it soak for at least 15-20 minutes in the refrigerator; the acidity helps break down tough proteins.
-
5
In a large, shallow bowl or a heavy-duty zip-top bag, whisk together the flour, cornstarch, salt, black pepper, smoked paprika, and cayenne.
-
6
In a heavy-bottomed pot or Dutch oven, heat about 2-3 inches of oil to exactly 375°F (190°C). Use a candy or deep-fry thermometer for accuracy.
-
7
Working in batches, remove a handful of squid from the buttermilk, letting the excess liquid drip off, and toss them into the flour mixture.
-
8
Coat the squid thoroughly, then place them in a fine-mesh sieve and shake vigorously to remove all excess flour. This prevents the oil from getting gummy.
-
9
Carefully drop the coated squid into the hot oil. Do not overcrowd the pot, or the temperature will drop and the calamari will become greasy.
-
10
Fry for 2 to 3 minutes until the calamari is a light golden brown and crispy. Tentacles usually cook slightly faster than rings.
-
11
Use a slotted spoon or spider to transfer the fried calamari to a wire rack set over a baking sheet. This keeps them crispier than draining on paper towels.
-
12
Immediately sprinkle with a pinch of kosher salt and chopped parsley while still hot. Repeat with the remaining batches.
-
13
Serve immediately while piping hot, piled high on a platter with the warm marinara sauce on the side and plenty of lemon wedges for squeezing.
💡 Chef's Tips
Always use a thermometer; if the oil is too cold, the calamari will be oily, and if it's too hot, it will burn before the squid is tender. Don't skip the cornstarch; it provides a much crispier, lighter texture than flour alone. Make sure to shake off every bit of excess flour before frying to ensure a thin, even crust. If you prefer a 'Rhode Island Style' twist, toss the fried calamari with sautéed garlic butter and sliced hot cherry peppers. Avoid overcooking; squid becomes rubbery if it stays in the oil for more than 3 minutes.
🍽️ Serving Suggestions
Pair with a crisp, chilled Pinot Grigio or a dry Sauvignon Blanc to cut through the richness of the fry. Serve as part of a 'Fritto Misto' by adding fried shrimp and lemon slices to the platter. Offer a side of garlicky aioli in addition to the marinara for a variety of dipping options. A simple arugula salad with a light lemon vinaigrette makes a refreshing side to balance the fried elements. Provide extra red pepper flakes on the table for those who enjoy a spicy 'Fra Diavolo' style sauce.