This style of preparing calamari is unique to Rhode Island. Unlike some calamari that are deep fried in heavy batter, this style uses a light coating and often pan fries the squid. The key to preparing calamari is to not cook them too long or they become rubbery. The crispy pan-fried texture is enhanced by garlic butter, and a garnish of pickled hot peppers—hot cherry peppers, banana peppers, or pepperoncini—add a tart zing to the dish.
Recipe Servings: 6
Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 lb medium squid (bodies and tentacles) cleaned
- ¾ cup cornstarch
- ¾ cup all-purpose flour
- ½ cup cornmeal
- 2 tsp salt
- ½ tsp ground black pepper
- ⅛ tsp cayenne pepper (or 1 tsp paprika)
- Canola or peanut oil, as needed for deep-frying (about 6 cups)
- 1 cup buttermilk
- 2 Tbsp unsalted butter
- 2 garlic cloves, finely chopped
- ½ cup sliced pickled peppers (banana peppers, pepperoncini, or peppadew), drained
- Prepared marinara sauce, as needed for serving (optional)
Directions
- Cut squid into rings, leaving tentacles whole unless overly large.
- Into medium shallow dish, add cornstarch, flour, cornmeal, salt, pepper, and cayenne or paprika. Mix well to combine.
- Add buttermilk to another bowl.
- Line a rimmed baking sheet with paper towel.
- Using a heavy, high sided saucepan, pour in about 3 inches of oil and heat until temperature reaches 350°F on a candy thermometer.
- While oil heats, soak some calamari in the buttermilk then, using slotted spoon, transfer calamari to flour mixture and toss to coat.
- Shake off excess flour mixture and place calamari into hot oil, cooking 30 seconds to 1 minute until batter is golden.
- Transfer to paper towel-lined pan and sprinkle with salt while calamari is still hot.
- Repeat process of soaking, battering, and frying until all squid is fried. Keep oil temperature at 350°F, letting it heat between batches.
- Transfer calamari to a serving platter.
- In a small frying pan, heat butter over medium-high heat until melted.
- Add chopped garlic and cook 1-2 minutes until just golden then add hot peppers and toss to coat.
- Drizzle calamari with garlic butter and peppers.
- Serve immediately with optional marinara sauce.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.