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A pile of fried calamari sitting on a piece of crumpled brown paper surrounded by lemon wedges and a small bowl of marinara sauce.

Fried Calamari

Course: Appetizer
Cuisine: American / Italian, Italian
Prep Time: 15 minutes
Cook Time: 9 minutes
Marinating time: 4 hours
Total Time: 4 hours 24 minutes
Servings: 6 people
Calories: 386kcal
Author: Kris Longwell
Don't you just love fried calamari with marinara? So do we. Get some squid from your seafood shop, and quickly fry these gems up. Let the calamari marinate in the buttermilk for 4 hours or overnight to create the perfect texture and taste!
Print Recipe

Equipment

  • Deep fryer, or sturdy skillet and a candy thermometer

Ingredients

  • 1 lb squid tubes and tentacles, or frozen rings (thawed)
  • 2 cups buttermilk
  • Vegetable oil for frying
  • ¾ cup all-purpose flour
  • 1 tablespoon cornmeal yellow, finely ground
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper freshly ground
  • ½ teaspoon baking powder
  • ½ teaspoon garlic powder optional
  • Lemon wedges for serving
  • Marinara sauce warmed, for serving

Instructions

  • Cut the squid bodies (tubes) crosswise into ½-inch wide rings and leave the tentacles whole. Place them in a glass bowl and cover with buttermilk. Place in the refrigerator to marinate for at least 4 hours, or up to overnight.
    1 lb squid, 2 cups buttermilk
  • Heat your deep fryer to 350°F, or pour vegetable oil to a depth of 1 to 2 inches into a large skillet. Heat to 350°F.
    Vegetable oil
  • On a platter, shallow bowl, or pan, whisk together the flour, cornmeal, salt, pepper, baking powder, and garlic powder (if using).
    ¾ cup all-purpose flour, 1 tablespoon cornmeal, 1 teaspoon Kosher salt, ½ teaspoon black pepper, ½ teaspoon baking powder, ½ teaspoon garlic powder
  • Drain the buttermilk from the calamari. Place the calamari back in the bowl. It's okay if some of the buttermilk remains. Dredge the pieces (rings and tentacles) through the flour, shaking off excess, and place them on a large platter or cutting board. Do this in batches and clean your fingers (or fork) from time to time if becoming clumpy.
  • Working in batches, carefully add the coated calamari to the hot oil and deep-fry until golden brown, about 2 to 3 minutes. Use a basket or slotted spoon to remove them and place them on a platter lined with paper towels. If desired, keep the fried calamari in a low-temp oven to keep them warm while you continue frying.
  • Serve at once with warmed marinara sauce and lemon wedges.
    Marinara sauce, Lemon wedges

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
Fresh squid can be found in the seafood section of many well-stocked supermarkets.  We get ours at Whole Foods.  You can also find frozen squid rings in the seafood frozen area of most markets. Be sure to allow the rings to thaw first.  This can be done quickly by running cool water over them in a colander in your sink.   
The marinara sauce can be made several days in advance.  It also freezes wonderfully and can be frozen for up to 2 months. 

Nutrition

Calories: 386kcal | Carbohydrates: 20g | Protein: 16g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 185mg | Sodium: 506mg | Potassium: 355mg | Fiber: 1g | Sugar: 4g | Vitamin A: 158IU | Vitamin C: 4mg | Calcium: 134mg | Iron: 1mg