Rhode Island-style calamari is battered in a flour mixture, deep-fried to crispy perfection, then tossed with butter, garlic, cherry pepper, and pepperoncini.

Calamari (Italian for “squid”) is deep-fried squid, but Rhode Island-style calamari is deep-fried squid tossed in butter, garlic, and hot peppers. It’s typically served with lemon wedges and sometimes with marinara sauce.

– 1 lb calamari – 1/2 cup flour – 1/2 cup corn meal – 1/4 cup cornstarch – 1 tsp garlic powder – 1/2 tsp cayenne pepper – 2 tsp salt – 2 large eggs – 5 tbsp salted butter – 1 cup sliced banana/pepperoncini/cherry pepper rings – 2 garlic cloves finely chopped – frying oil – lemon wedges – marinara sauce

– Heat 2 inches of oil in a heavy bottom pan over medium heat until the oil reaches 375 degrees. – Whisk the eggs in a bowl and set to the side. Whisk together the flour, cornmeal, cornstarch, cayenne, garlic powder, and salt in a separate bowl. Dunk the calamari in the egg and shake off the excess. Dunk the calamari in the flour mixture, then shake off the excess. Place the calamari on a plate as you work through it.

– Place a handful of calamari rings in the frying oil at a time. Allow the calamari to cook for 1-2 minutes on each side, until it's lightly browned. Remove the calamari with a slotted spoon, then plate on a paper towel lined plate. – In a separate pan, melt the butter over medium heat. Sautè the garlic and pepper rings until fragrant, about 2 minutes. Once all the calamari is fried, toss the calamari in the pan with the butter mixture and coat evenly. – Serve the calamari with marinara sauce, lemon wedges, and fresh herbs like basil or parsley.



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