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Rhode Island–Style Fried Calamari

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Dan Rinaldi's Rhode Island Style Fried Calamari Recipe_Courtesy of PBS_VPMI have lived in or around Providence, Rhode Island, my whole life, surrounded by its fresh seafood. Battered squid tossed with hot cherry peppers is a great representation of where I live and of my Italian roots. My family loves this recipe and has been making it for many generations.

Dan Rinaldi's Rhode Island Style Fried Calamari Recipe_Courtesy of PBS_VPM

Rhode Island–Style Fried Calamari

Dan Rinaldi
"Battered squid tossed with hot cherry peppers is a great representation of where I live, Rhode Island, and of my Italian roots," says home cook Dan Rinaldi. Home cook's tip: Instead of cutting the lemon into wedges, you can make 45-degree cuts all around each lemon to cut it in half, then dip the lemon halves into the parsley.
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Course Appetizer, Dinner
Cuisine Italian
Servings 12 people

Ingredients
  

  • 3 pounds large squid, cleaned, tubes sliced into 1-inch pieces and tentacles left whole
  • 4 cups buttermilk
  • Vegetable oil, for deep frying
  • 1 tablespoon olive oil
  • 2 tablespoons salted butter
  • 3 garlic cloves, minced
  • 1 (16-ounce) jar jar sliced banana peppers, drained
  • 1 (16-ounce) jar hot cherry peppers, drained and 1½ tablespoons juice reserved
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 3 cups all-purpose batter mix, such as Fis-Chic
  • 1/4 teaspoon kosher salt
  • Chopped fresh flat-leaf parsley, for garnish
  • 3 lemons, cut into wedges (see tip in headnote)
  • 1 (1 pound) package package mesclun mix

Instructions
 

  • In a large bowl, soak the squid in the buttermilk for 20 minutes.
  • Pour the vegetable oil into a deep fryer or large, heavy-bottomed pot and heat to 375 degrees F.
  • Pour the vegetable oil into a deep fryer or large, heavy-bottomed pot and heat to 375 degrees F.
  • Put the batter mix in a large bowl. Drain the squid and coat it in the batter mix.
  • Working in batches as necessary, add the squid to the hot oil and fry for 3 minutes, seasoning with the black pepper while it fries.
  • Transfer the calamari to paper towels, season with the salt, and let drain for 1 minute, then transfer to a large bowl. When all the calamari is done, quickly toss with the pepper mixture.
  • Pour the calamari and peppers onto a platter, sprinkle with parsley, and serve with lemon wedges and mesclun mix.

Notes

Great American Recipe_Dan_Rinaldi_Courtesy of PBS_VPMDan Rinaldi is a home cook and contestant on  The Great American Recipe airing Friday's on PBS. Photos Courtesy of PBS/VPM.
Keyword Herbs, Peppers, Squid

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