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Cornmeal-Crusted Calamari Recipe

Cornmeal-Crusted Calamari

Serve this dish with garlic bread!

Recipe by Rachael  Ray



1 pound calamari -- rinsed, tubes cut into 1/2-inch rings and tentacles halved lengthwise
1/3 cup low-fat buttermilk
1 cup fine stone-ground whole-grain cornmeal
1/4 teaspoon garlic powder
1/8 teaspoon cayenne
cooking spray
1 teaspoon minced fresh oregano
lemon wedges, for serving
3/4 cup marinara sauce, warmed


Preheat the oven to 450 degrees. In a bowl, mix the calamari and buttermilk. In another bowl, whisk the cornmeal, garlic powder, cayenne, 3/4 tsp. salt and 1/2 tsp. pepper. Working with a few pieces at a time, toss the calamari in the cornmeal mixture, shaking off excess. Arrange on a large parchment-lined baking sheet. Coat with cooking spray. Bake until tender and golden brown, about 18 minutes. Transfer to a serving dish; sprinkle with the oregano. Serve immediately with the lemon wedges and marinara sauce.

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