Rhode Island-style calamari, which is served with hot cherry peppers, is a local favorite. Look for medium-size fresh or frozen squid (about eight to a pound) for frying.
Ingredients
Makes 4 servings
Fry Mix:
Special Equipment:
Working Ahead:
Step 1
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.
Step 2
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).
Fry Mix:
Step 3
Combine cornstarch, flour, cornmeal, salt, and both peppers in a large bowl and whisk well. Refrigerate if not using within an hour or two to prevent humidity from changing the mixture.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Fry remaining squid and drain.
Step 9
添加所有热锅里油炸鱿鱼的雀鳝lic and sliced peppers, sprinkle with chopped parsley, and quickly and gently toss (only twice). Divide among 4 small plates and serve immediately.
How would you rate Spicy and Greasy Rhode Island Calamari?
Leave a Review
Reviews (9)
Back to TopIt was the word greasy that had us stop and take a look and then we fell in love! But - it is anything but greasy and HUGE on flavor! We also cannot stress enough how easy it was to make and how wonderful it is! This was one of our 7 "fishes" for Christmas Eve and have made it twice since - successful and delicious each time.
vaspac
Tampa, FL
1/25/2021
Wow, thanks Epicurious for acknowledging a Rhode Island favorite. Um, ya think you could have done so without the negative ‘greasy’ adjective? Having lived in RI all my life I can tell you that I have never seen our fried calamari described this way on any restaurant menu and the only time it’s greasy is when it is cooked incorrectly. Naming this recipe as you did turns the reader off and is ultimately disrespectful to our fine state, which has one of the best food scenes in the country. I expect better from your organization!
jlfwhite
Coventry, RI
12/13/2018
Love calamari so I tried this recipe. So tender and flavorful. Cant wait to make this again.
Anonymous
Michigan
2/15/2018
Greasy?? Is that a typo?
westsidecook
NYC
8/4/2014
This recipe is a cut down version of the recipe my grandfather brought over from Italy in 1901. My family has been in the fish business as far back as I could trace the family name (since the early 1700) and when grandpa opened up wholesale and retail fish stores in and around NYC he would take any unsold fish home to be eaten over the week-end by our very large family. The calamari was prepared as it is in this recipe, but in addition there were clams, oysters, cuttlefish, shrimp, and octopus. If my father and grandfather felt energetic they would make a seafood salad instead of frying it. My grand kids love coming over to our house to eat over the week-ends, and my kids are great cooks and know how to prepare this meal, but that would break the tradition.
abono
Long Island, NY
7/29/2014
Calamari can be left to marinate in buttermilk for several hours or overnight.
worldbeat
Oakland, CA
7/28/2014
I make this same recipe with shrimp also. Quite good. Got the idea originally from LongHorn Steak House where it's an appetizer.
jakemacz
Slidell, LA
7/28/2014
Had similar Calamari at Point Judith a couple of days ago. I really liked the combination of the hot peppers and the fried breaded calamari. I definitely will be trying this recipe.
dandylion
Chicopee, MA
7/28/2014
I have not made this particular recipe, but then again I do not have to since I live in Rhode Island! This is by far the best way to prepare, serve and eat calamari! This way was introduced to me by a chef in 1987.
madmacduck
East Greenwich, RI
7/28/2014
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