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Roadfood with Misha Collins- Episode Teaser: Rhode Island

Check out this episode teaser for our episode shot in the beautiful state of Rhode Island.  Here in this teaser you will see Misha meet up with a cast of characters that are all taking many bites of  Calamari, which is the official state appetizer.  Didn’t know that existed?  Well, neither did we!  But we get to the bottom of this very controversial dish… or is it just a yummy dish?  Find out here!

Check out our version of this recipe:

Here is the Roadfood version of this fantastic dish so you can give it a try at home when you need a savory appetizer.  This will be sure to impress your guests:

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Calamari

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.
Course Appetizer
Keyword Calamari
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people

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

Instructions

  • 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.

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