Fried Calamari with Marinara Sauce is a classic appetizer that never fails to impress. Crispy on the outside, tender on the inside, these golden rings of calamari are perfect for sharing at a dinner party or enjoying as a special treat.
Paired with a rich, tangy marinara sauce, every bite offers a delightful contrast of textures and flavors. The key to perfect fried calamari is a light, crisp coating and careful frying to prevent rubberiness, while the homemade marinara sauce brings freshness and balance to the dish.
Why i love this recipe
I love this recipe because it transforms simple ingredients into a restaurant-quality appetizer that is both elegant and approachable. The delicate calamari paired with the vibrant tomato sauce makes each bite irresistible.
Making it at home allows control over the freshness, seasoning, and frying process, ensuring the calamari stays tender and flavorful.
This is a must try dish
This is a must-try dish because it showcases how seafood can be prepared in a way that’s both indulgent and quick.
It’s perfect for entertaining guests, as a starter for a seafood feast, or simply as a weekend treat for seafood lovers. The combination of crunch, flavor, and the comforting taste of marinara sauce makes it a timeless favorite.
Recipe Details
- Preparation Time: 20 minutes
- Cooking Time: 10 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: Approximately 350 kcal per serving
- Course: Appetizer / Starter
- Cuisine: Italian / Seafood
Ingredients
For the Fried Calamari
- 1 pound (450 g) fresh squid, cleaned and cut into rings
- 1 cup all-purpose flour
- 1/2 cup cornmeal (optional, for extra crispiness)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 2 large eggs
- 1/4 cup milk
- Vegetable oil, for frying
For the Marinara Sauce
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 teaspoon sugar (optional, to balance acidity)
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- Fresh basil or parsley, chopped, for garnish
Cooking Directions
Step 1: Prepare the Marinara Sauce
- Heat olive oil in a medium saucepan over medium heat.
- Add the onion and sauté until translucent, about 3–4 minutes.
- Stir in garlic and cook for 30 seconds, until fragrant.
- Add crushed tomatoes, sugar, and oregano.
- Simmer on low heat for 15–20 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Garnish with fresh basil or parsley before serving.
Step 2: Prepare the Calamari
- Pat the calamari rings dry with paper towels to remove excess moisture.
- In a shallow bowl, mix flour, cornmeal, salt, pepper, and paprika.
- In another bowl, whisk together eggs and milk.
- Dip each calamari ring into the egg mixture, then dredge in the flour mixture, pressing lightly to coat.
- Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
- Fry calamari in batches for 2–3 minutes, until golden brown and crisp. Avoid overcrowding the pan.
- Remove with a slotted spoon and drain on paper towels.
Step-by-Step Preparation Method
- Make the Marinara Sauce: Sauté onions and garlic, add tomatoes and seasonings, simmer, and finish with herbs.
- Prepare Coating: Combine flour, cornmeal, and spices; whisk eggs with milk.
- Coat Calamari: Dip in egg mixture, then dredge in flour mixture.
- Heat Oil: Preheat oil to the correct frying temperature.
- Fry Calamari: Cook in small batches until golden and crispy.
- Drain: Use paper towels to remove excess oil.
- Serve: Arrange calamari on a platter with marinara sauce on the side.
How to Serve
Serve the fried calamari immediately while hot, with a side of marinara sauce for dipping. Optional accompaniments include lemon wedges, fresh parsley, or a sprinkle of grated Parmesan cheese. This dish pairs wonderfully with a crisp white wine or a light beer.
Recipe Tips
- Pat calamari dry before coating to prevent sogginess.
- Do not overcook; calamari cooks quickly and becomes rubbery if fried too long.
- Maintain oil temperature between 350–360°F (175–180°C) for the perfect crisp.
- Fry in small batches to avoid lowering the oil temperature.
Variations
- Spicy Fried Calamari: Add cayenne pepper or chili flakes to the flour mixture for heat.
- Parmesan-Coated Calamari: Mix grated Parmesan with the flour for extra flavor.
- Herbed Marinara: Add fresh thyme or rosemary to the marinara sauce for an aromatic twist.
- Tempura Style: Use a light tempura batter instead of flour for an airy crunch.
Freezing and Storage
- Calamari: Best served fresh. Raw calamari can be frozen for up to 3 months. Once fried, it’s best eaten immediately; reheating may make it chewy.
- Marinara Sauce: Can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
Special Equipment Needed
- Deep frying pan, skillet, or deep fryer
- Slotted spoon for draining
- Paper towels for draining excess oil
- Thermometer to monitor oil temperature (optional but recommended)
Conclusion
Fried Calamari with Marinara Sauce is an indulgent, crowd-pleasing appetizer that’s surprisingly easy to make at home. With a perfectly crisp coating, tender calamari, and a flavorful homemade marinara, this dish elevates any meal. Whether for a special occasion or a weekend treat, mastering this recipe allows you to enjoy restaurant-quality fried calamari from your own kitchen. It’s a timeless dish that blends Italian tradition with seafood perfection.
Fried Calamari with Marinara Sauce
Description
Fried Calamari with Marinara Sauce is a classic appetizer that never fails to impress. Crispy on the outside, tender on the inside, these golden rings of calamari are perfect for sharing at a dinner party or enjoying as a special treat.
Ingredients
For the Fried Calamari
For the Marinara Sauce
Instructions
-
Step 1: Prepare the Marinara Sauce ; Heat olive oil in a medium saucepan over medium heat. Add the onion and sauté until translucent, about 3–4 minutes. Stir in garlic and cook for 30 seconds, until fragrant. Add crushed tomatoes, sugar, and oregano. Simmer on low heat for 15–20 minutes, stirring occasionally. Season with salt and pepper to taste. Garnish with fresh basil or parsley before serving.
-
Step 2: Prepare the Calamari : Pat the calamari rings dry with paper towels to remove excess moisture. In a shallow bowl, mix flour, cornmeal, salt, pepper, and paprika. In another bowl, whisk together eggs and milk. Dip each calamari ring into the egg mixture, then dredge in the flour mixture, pressing lightly to coat. Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Fry calamari in batches for 2–3 minutes, until golden brown and crisp. Avoid overcrowding the pan. Remove with a slotted spoon and drain on paper towels.
