Name: Crispy Fried Calamari with Spicy Marinara Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: ½ pound calamari tubes (sliced into rings); 1 cup milk; 1 cup all purpose flour; 1 teaspoon kosher salt; 1 teaspoon black pepper; ¼ cup Parmesan cheese (grated); ⅛ cup fresh parsley (chopped); 1 teaspoon red chili flakes; 3 cups canola oil (for frying); 1 clove garlic (minced); 1 14.5 ounce can crushed tomatoes; ½ teaspoon dried parsley; ½ teaspoon red chili flakes; ¼ teaspoon kosher salt; ¼ teaspoon dried basil; ¼ teaspoon dried oregano; ¼ teaspoon black pepper; ⅛ teaspoon granulated sugar; ½ tablespoon olive oil

If you love that perfect combo of crispy, tender, and a little spicy, you’re going to adore this Crispy Fried Calamari with Spicy Marinara Recipe. It’s the kind of snack or starter that never fails to impress whether it’s game night or a casual dinner.

A close-up image showing a woman's hand holding a single golden-brown fried onion ring dipped halfway into a white bowl filled with thick red marinara sauce, which is topped with a small bunch of fresh green parsley at the center. The bowl is placed on a white marbled surface, and part of another bowl with more fried onion rings is visible at the bottom left corner. The deep red sauce contrasts vividly with the crispy texture of the onion ring and the bright green parsley, creating a simple yet appetizing scene. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Fried Calamari with Spicy Marinara Recipe
Top Tip
How to Serve Crispy Fried Calamari with Spicy Marinara Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Fried Calamari with Spicy Marinara Recipe

Why You'll Love This Recipe

I’ve made fried calamari quite a few ways, but this version with a spicy marinara is a true winner in my kitchen. It balances a lightly crisp coating with the gentle heat and herbs in the dipping sauce—so addictive!

Tender and Crispy: Marinating the calamari in milk guarantees a tender bite with a golden, crunchy crust.
Homemade Sauce: The spicy marinara is packed with garlic, herbs, and just enough chili flakes for warmth without overwhelming the seafood’s natural flavors.
Quick & Easy: Ready in just 25 minutes, it’s perfect for impressing guests or indulging in a weekend treat.
Customizable Heat: You can easily dial up or down the red chili flakes to suit your spice tolerance.

Ingredients & Why They Work

Picking the right ingredients is key when making crispy fried calamari with spicy marinara. Fresh calamari is best if you can find it, but fully thawed frozen calamari works just as well. The combination of fresh herbs, good-quality Parmesan, and bright spices really brings each component to life.

Flat lay of fresh calamari tubes sliced into rings, a small pile of all-purpose flour in a white ceramic shallow dish, whole uncracked brown eggs, a small white bowl of milk, a small white bowl of grated Parmesan cheese, a small bunch of fresh parsley sprigs, a small white bowl of red chili flakes, a small white bowl of kosher salt, a small white bowl of black pepper, a whole garlic clove, a small white bowl of crushed ripe tomatoes, a small white bowl of granulated sugar, a small white bowl of dried basil, a small white bowl of dried oregano, a small white bowl of olive oil, and a small white bowl of canola oil, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Calamari Tubes: Sliced into rings, fresh calamari offers the best texture for frying and soaking up flavors.
Milk: The secret tenderizer that smooths out calamari’s natural chewiness before frying.
All Purpose Flour: Forms the crisp, golden crust on the calamari when seasoned well.
Kosher Salt: Brings out the natural flavors in both the calamari and the sauce.
Black Pepper: Adds subtle heat and depth to the coating and marinara.
Parmesan Cheese: Gives the finished calamari a nutty, savory kick when tossed right after frying.
Fresh Parsley: Brightens the dish with fresh herbal notes both in the coating and sauce.
Red Chili Flakes: Provides that essential touch of spice to wake up your taste buds.
Canola Oil: Ideal frying oil thanks to its high smoke point and neutral flavor.
Garlic: Builds the fragrant base of the spicy marinara sauce.
Crushed Tomatoes: Forms the rich, tangy foundation for the marinara.
Dried Herbs (Parsley, Basil, Oregano): Layer the sauce with classic Italian flavors.
Granulated Sugar: Balances the acidity of the tomatoes for a smoother sauce.
Olive Oil: Used to gently sauté garlic, adding richness and fragrance to the marinara.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Crispy Fried Calamari with Spicy Marinara Recipe is how easy it is to adapt to your taste buds or what you have on hand in the kitchen. Whether you like it a little milder, packed with extra herbs, or want to make it gluten-free, there’s plenty of room to make it your own.

Gluten-Free Variation: I swapped the all-purpose flour for a gluten-free blend once, and the calamari turned out just as crispy and delicious—perfect for friends with gluten sensitivities.
Milder Marinara: If you’re not a fan of too much heat, cutting back on the red chili flakes in both the coating and marinara sauce helped tone down the spice without sacrificing flavor.
Extra Crunch: For an extra crispy bite, I’ve doubled coated the calamari by dipping it back into the milk and flour mixture before frying. It gets a bit messier but totally worth it!
Herb Variations: Adding fresh basil or oregano to the coating mix gives the calamari a wonderful fragrant twist—great for when you have fresh herbs on hand.
Oil Alternatives: I’ve tried peanut oil instead of canola for frying—great flavor and just as crispy. Always be sure to watch the frying temperature carefully.

Step-by-Step: How I Make Crispy Fried Calamari with Spicy Marinara Recipe

A close-up view of a black frying pan filled with bubbling golden brown oil, frying several light beige onion rings. One onion ring is held above the oil with a wooden spatula showing its smooth, slightly crispy texture. The background is a white marbled surface with some white plates partially visible. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Soak the Calamari for Tenderness

Start by placing your sliced calamari rings into a bowl of milk. This simple soak tenderizes the calamari and keeps it juicy during frying. It can sit while you prepare the sauce, giving you a head start in the kitchen.

Step 2: Build that Spicy Marinara Flavor

Heat olive oil in a saucepan over medium heat. Add one minced garlic clove and sauté gently for 2 to 3 minutes until fragrant and just golden. Then stir in the crushed tomatoes, dried parsley, red chili flakes, salt, dried basil, oregano, pepper, and a pinch of sugar. Cover and let this sauce simmer gently for 15 minutes—this slow simmer melds all those herbs and spices into a rich, zesty dip for your calamari.

Step 3: Heat Your Frying Oil

In a deep frying pan or skillet, warm 3 cups of canola oil over medium-high heat. If you have a thermometer, aim for about 350°F (175°C) — the perfect temperature to get that golden crisp without soaking up too much oil.

Step 4: Prep Your Coating Mixtures

In one shallow bowl, mix 1 cup all-purpose flour with 1 teaspoon kosher salt and 1 teaspoon black pepper—this is your seasoned flour base. In another smaller bowl, combine ¼ cup grated Parmesan, ⅛ cup chopped fresh parsley, and 1 teaspoon red chili flakes; this final mix is what you'll toss the calamari in after frying for extra flavor and heat.

Step 5: Coat the Calamari Rings

Remove your calamari rings from the milk—they should still be wet, no need to dry them off. Toss them straight into the seasoned flour mixture, coating each ring generously and evenly. This wet-to-dry coating tackiness is what helps build that irresistible crust.

Step 6: Fry Until Golden and Crispy

Working in small batches to avoid overcrowding, carefully place the coated calamari rings into the hot canola oil. Fry each batch for about 3 to 4 minutes until they turn a beautiful golden brown and crisp up nicely. Use a slotted spoon to transfer the calamari to a paper towel-lined plate to drain excess oil.

Step 7: Toss in the Parmesan-Parsley Mix and Serve

While still hot, toss the fried calamari rings gently in the Parmesan, parsley, and chili flake mixture. This step adds an irresistible cheesy, herby kick with a bit of heat. Serve your crispy fried calamari immediately with the spicy marinara sauce alongside for dipping. Dig in and enjoy!

Top Tip

These tips come straight from cooking this Crispy Fried Calamari with Spicy Marinara Recipe myself. They’ll help you get that perfect crunch and bold flavor every time without any fuss.

Marinate in Milk: I’ve found that soaking the calamari rings in milk not only tenderizes them but also helps the coating stick better for that extra crispy finish.
Maintain Oil Temperature: Keeping your canola oil steady around 350°F (175°C) is key. Too hot and the calamari burns, too low and it gets greasy — trust me, I learned this the hard way!
Batches Are Better: Fry the calamari in small batches to avoid overcrowding. This keeps the oil hot and delivers that beautiful golden crust we’re after.
Finish with the Herb Mix While Hot: Tossing the fried calamari right away in the Parmesan, parsley, and chili flake mixture locks in flavor and adds an irresistible vibrant kick.

How to Serve Crispy Fried Calamari with Spicy Marinara Recipe

This image shows a deep brown bowl filled with golden brown fried rings, crispy and sprinkled with small green herb pieces and tiny white bits. The rings have a rough texture with some darker brown spots, giving them a crunchy look. Behind the bowl, there is a white bowl with a thick, bright red sauce topped with a small green leafy garnish. The setting is on a white marbled texture surface, giving a clean and fresh appearance. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Keep it simple and classic with a sprinkle of freshly chopped parsley and an optional wedge of lemon to brighten the rich flavors. For an extra touch, a dusting of more grated Parmesan cheese on top just before serving is wonderful.

Side Dishes

This dish pairs beautifully with light, fresh sides like a crisp arugula salad tossed in lemon vinaigrette or garlic roasted vegetables. For a heartier meal, garlic bread or a bowl of creamy risotto make great companions to the spicy marinara dipping sauce.

Make Ahead and Storage

Storing Leftovers

Place any leftover fried calamari in an airtight container and refrigerate for up to 2 days. To help maintain their texture, separate layers with paper towels to absorb excess moisture.

Freezing

This recipe is best enjoyed fresh, but you can freeze the cooked calamari. Spread out in a single layer on a baking sheet to freeze individually, then transfer to a freezer bag for up to 1 month. The spicy marinara sauce freezes well too in a separate container.

Reheating

For reheating, avoid the microwave which can make the coating soggy. Instead, reheat in a preheated oven at 375°F (190°C) on a wire rack for 8–10 minutes until hot and crispy. Warm the marinara sauce gently on the stove or microwave separately.

Frequently Asked Questions:

Can I use frozen calamari for this recipe?

Yes, you can. Just make sure to thaw the frozen calamari completely and pat it dry before marinating in milk to ensure the coating sticks properly and the texture stays tender.

How spicy is the Spicy Marinara Sauce?

The sauce has a noticeable but balanced heat thanks to the red chili flakes. If you prefer less spice, feel free to reduce the chili flakes or omit them entirely to suit your taste.

What oil is best for frying the calamari?

Canola oil is recommended for its neutral flavor and high smoke point, but vegetable or peanut oil also work well for frying.

Can I prepare the marinara sauce ahead of time?

Absolutely! The spicy marinara sauce can be made ahead and stored in the refrigerator. Just reheat it gently before serving alongside your crispy fried calamari.

Final Thoughts

Making this Crispy Fried Calamari with Spicy Marinara Recipe is like bringing a little Italian seaside charm right into your kitchen. I hope these tips and serving ideas inspire you to enjoy this golden, crispy delight with your favorite people. There’s something truly special about the crunch of perfectly fried calamari paired with that zesty homemade marinara that just can’t be beat. So go ahead, give it a try, and savor every bite!