Crispy Calamari Marinara Dip (Print Version)
Tender calamari rings fried to golden crisp, served with a flavorful tangy marinara dip.
# What You Need:
→ Calamari
01 - 1 lb fresh or thawed calamari, cleaned and cut into 1/2-inch rings
02 - 1 lemon, cut into wedges (for serving)
→ Breading
03 - 1 cup all-purpose flour
04 - 1/2 cup cornmeal or fine semolina
05 - 1 tsp sea salt
06 - 1/2 tsp black pepper
07 - 1/2 tsp smoked paprika (optional)
→ Frying
08 - 3 cups vegetable oil, for deep frying
→ Marinara Dipping Sauce
09 - 14 oz canned crushed tomatoes
10 - 2 tbsp olive oil
11 - 2 garlic cloves, minced
12 - 1/2 small onion, finely chopped
13 - 1/2 tsp dried oregano
14 - 1/4 tsp chili flakes (optional)
15 - 1/2 tsp sugar
16 - Salt and freshly ground black pepper, to taste
17 - 1 tbsp fresh basil, chopped (optional)
# How to Prepare:
01 - Heat olive oil in a small saucepan over medium heat. Sauté chopped onion until soft, about 2 minutes. Add minced garlic and cook for 30 seconds. Stir in crushed tomatoes, dried oregano, chili flakes if using, sugar, salt, and pepper. Simmer uncovered for 10 to 15 minutes, stirring occasionally until slightly thickened. Stir in fresh basil if desired, then keep warm.
02 - Rinse calamari rings under cold water and pat dry thoroughly with paper towels.
03 - In a shallow bowl, mix flour, cornmeal, sea salt, black pepper, and smoked paprika if used. Toss calamari rings in the breading mixture until evenly coated and shake off excess.
04 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (180°C).
05 - Fry calamari in small batches for 1 to 2 minutes until golden and crisp. Avoid overcrowding the pan.
06 - Remove calamari with a slotted spoon and drain on a plate lined with paper towels.
07 - Serve hot, garnished with lemon wedges alongside the warm marinara dipping sauce.
# Expert Advice:
01 -
- The contrast of crispy exterior and impossibly tender inside is addictive, and you can achieve it at home without a restaurant kitchen.
- Homemade marinara tastes nothing like jarred sauce—it becomes the reason people come back for seconds.
- This recipe uses techniques that work for other fried appetizers, so you're learning a skill, not just making dinner.
02 -
- Calamari toughens instantly if you cook it past two minutes or if it hasn't been dry enough before hitting the oil—there's no salvaging it, so timing and prep are everything.
- A thermometer for oil temperature will solve more problems than any other single thing you can do; eyeballing it leads to disappointment more often than not.
03 -
- A pinch of cayenne in the breading adds a slow, whispered heat that only announces itself after you've already enjoyed the texture and flavor.
- If your first batch comes out less crispy than you'd hoped, the oil temperature has probably dropped slightly—let it recover for a minute before the next batch.