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.
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.