A plate of calamari from Roadfood Recipe

Calamari Recipe | Recipes from the Road | Rhode Island

When it comes to calamari, Rhode Island has some of the best. The fact that the state is known as the “squid capital of the world” may have something to do with that!  And when in Rhode Island you’ll find calamari usually comes topped with sautéed banana peppers, as it does here. Adding cornmeal to the batter also helps to give the dish its signature crunchy coating.

  • Prep Time: 10 minutes
  • Yield: 4 Servings
Ingredients
  • 1 lb. cleaned squid calamari, tubes cut into rings and tentacles left whole
  • ½ cup flour
  • ½ cup cornmeal
  • ¼ cup cornstarch
  • 1 tsp. garlic powder
  • 2 tsp. salt
  • 1 tsp. pepper
  • 2 eggs lightly beaten
  • 4 Tbs. butter
  • 1 cup sliced banana peppers mix of red and green
  • Vegetable oil for frying
  • Lemon wedges
  • Fresh parsley chopped for garnish
Method
  • In a medium bowl, whisk together flour, cornmeal, cornstarch, garlic powder, salt and pepper. Dip calamari in egg, then in flour mixture. Place on a plate as you go.
  • Heat a Dutch oven on medium heat with oil, about 2 inches high, until it reaches 375F.
  • Fry calamari in batches until browned, about 1-2 minutes each side. Remove from oil and set aside.
  • In a separate large pan, melt butter over medium heat. Sauté the peppers until tender. Add in the calamari into the butter and toss to coat. Serve with lemon wedges and top with parsley.

Discuss

What do you think of Calamari Recipe | Recipes from the Road | Rhode Island?

4 Responses to “Calamari Recipe | Recipes from the Road | Rhode Island”

Sharon Holdren

November 28th, 2022

I love calamari and the warm calamari salad sounds intriguing. But no recipe let alone ingredients list.

Reply

Jon

January 15th, 2022

Calamari

January 8th, 2022

Great

Reply

Anita Cotugno

January 8th, 2022

My mouth is watering! I can’t wait to try this! Thank you so much for sharing this recipe. I live in Florida but if I ever get to Rhode Island I will definitely visit this restaurant.

Reply

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