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How to cook spicy and greasy rhode island calamari

Cook Spicy and Greasy Rhode Island Calamari

9
STEPS
INGREDIENTS
The squid can be prepared earlier. Cut squid bodies into 1/2\u2033 rings and put in a colander set over a bowl; add whole tentacles. Or marinade in buttermilk.

The squid can be prepared earlier. Cut squid bodies into 1/2″ rings and put in a colander set over a bowl; add whole tentacles. Or marinade in buttermilk.

Then cover and refrigerate until ready to use (up to 6 hours). The fry mix can also be made early in the day.

Then cover and refrigerate until ready to use (up to 6 hours). The fry mix can also be made early in the day.

Combine cornstarch, flour, cornmeal, salt, and both peppers in a large bowl\u2026

Combine cornstarch, flour, cornmeal, salt, and both peppers in a large bowl…

\u2026and whisk well. Refrigerate if not using within an hour or two to prevent humidity from changing the mixture.

…and whisk well. Refrigerate if not using within an hour or two to prevent humidity from changing the mixture.

When ready to cook, while oil is heating, use a wire-mesh skimmer to lift about half of squid pieces from buttermilk, allowing excess buttermilk to drip back into bowl.

When ready to cook, while oil is heating, use a wire-mesh skimmer to lift about half of squid pieces from buttermilk, allowing excess buttermilk to drip back into bowl.

Then drop pieces into the dry mix.

Then 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. Rinse and dry skimmer.

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. Rinse and dry skimmer.

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.

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 or so until they are crisp and golden. Fry remaining squid and drain.

Turn squid occasionally to cook evenly; it will only take about 1 1/2 minutes or so until they are crisp and golden. Fry remaining squid and drain.

For the final saut\u00e9, get 4 cloves garlic and hot cherry peppers. Alternatively, I used 1 small chilli (I don't want it too hot).

For the final sauté, get 4 cloves garlic and hot cherry peppers. Alternatively, I used 1 small chilli (I don't want it too hot).

And mince them all up. If using cherry peppers, slice it up.

And mince them all up. If using cherry peppers, slice it up.

Heat a 10\u2033\u201312\u2033saut\u00e9 pan over medium heat and add butter.

Heat a 10″–12″sauté pan over medium heat and add butter.

Once it melts, add garlic and saut\u00e9 until golden. Add drained cherry peppers and toss to combine. Turn heat down to low while you fry squid.

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.

Add all of fried squid to the hot pan with the garlic and sliced peppers, sprinkle with chopped parsley.

Add all of fried squid to the hot pan with the garlic and sliced peppers, sprinkle with chopped parsley.

Quickly and gently toss (only twice).

Quickly and gently toss (only twice).

Divide among 4 small plates and serve immediately. Hope you beautiful people out there try it and like it. Enjoy & be kind always!

  • 1.0lb Medium squid, cleaned
  • 2.0c Buttermilk
  • Fry mix:
  • 3.0c Corn flour
  • 3.0c All-purpose flour
  • 0.0c Yellow corn meal
  • 2.0tsp Salt
  • 0.0tsp Freshly ground black pepper
  • 0.0tsp Cayenne pepper
  • 6.0c Peanut, canola or other vegetable oil
  • Sauté ingredients:
  • 4.0Tbsp Unsalted butter
  • 4.0 Garlic cloves, finely chopped
  • 1.0c Hot cherry peppers in vinegar, drained & sliced
  • or 1 tiny chilli
  • Fresh Italian parsley, chopped