Rhode Island Spicy & Crispy Calamari
March 12, 2017
"I've lived in the New England area for a LONG time, but had never had this style calamari until recently at a local restaurant. I was blown away! It is sooooo very good. It was served as an appetizer but it is also appropriate to serve it as a main meal. At the restaurant they served it with a side of marinara, but here in this recipe it doesn't include the marinara as it is awesome without it and we pretty much ignored the marinara while at the restaurant anyway. Written here is a Jasper White recipe. He is a well know chef and a top expert with seafood."
- FOR FRY MIX
- Serving Size: 1 (355.6 g)
- Calories 563.4
- Total Fat - 19.3 g
- Saturated Fat - 10.5 g
- Cholesterol - 331.2 mg
- Sodium - 1710.6 mg
- Total Carbohydrate - 63.4 g
- Dietary Fiber - 2.2 g
- Sugars - 6.2 g
- Protein - 32.5 g
- Calcium - 197.6 mg
- Iron - 2.4 mg
- Vitamin C - 9 mg
- Thiamin - 0.2 mg
THINGS TO CONSIDER TO SAVE TIME The squid can be cleaned (if necessary) and cut in the morning, then covered and refrigerated. The fry mix can also be made early in the day
Cut squid bodies into 1/2″ rings and put in a colander set over a bowl; add whole tentacles. Cover and refrigerate until ready to use (up to 6 hours).
For fry mix: Combine cornstarch, flour, cornmeal, salt, black and cayenne peppers in a large bowl and whisk well. Refrigerate if not using within an hour or two to prevent humidity from changing the mixture.
Line a baking sheet with paper towels. Heat 3" of oil in a 4-quart Dutch oven over medium heat (or in a deep fryer) until it registers 360° on a deep-fry thermometer.
While oil is heating, pour buttermilk into a large bowl and drop squid into it. Stir with a Chinese wire-mesh skimmer to coat, then lift about half of squid pieces from buttermilk, allowing excess buttermilk to drip back into bowl, and drop pieces into the dry mix. Rinse and dry the wire skimmer.
Toss pieces to coat evenly with the mix, then lift them out with skimmer, gently shake off excess fry mix, and transfer to a plate.
Bread remaining squid. Rinse and dry skimmer.
Heat a 10″-12″sauté pan over medium heat and add butter. Once it melts, add garlic and sauté until golden.
Add drained cherry peppers and toss to combine. Turn heat down to low while you fry squid.
When the oil is hot, carefully drop half the squid pieces into oil. If any of the pieces stick to the bottom of the pot, loosen with tongs. Turn squid occasionally to cook evenly; it will only take about 1 1/2 minutes until they are crisp and golden.
Fry remaining squid and drain.
Add all of fried squid to the hot pan with the garlic and sliced peppers, sprinkle with chopped parsley, and quickly and gently toss (only twice). Divide among 4 small plates and serve immediately.
Tips & Variations
- Deep-fry thermometer