Rhode Island Calamari
Crispy fried calamari tossed with zesty hot cherry peppers, garlic, and butter. This classic New England appetizer is a delightful mix of spicy, savory, and tangy flavors, perfect for sharing.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare Calamari and Dredge
- b.In a shallow bowl or a large zip-top bag, combine the all-purpose flour, cornstarch, salt, and black pepper. Whisk or shake to mix well.
- c.Ensure the calamari rings and tentacles are thoroughly patted dry with paper towels. This step is critical for achieving a crispy, non-soggy coating.
- 2
Step 2
- a.Fry the Calamari
- b.Pour vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of about 2-3 inches. Heat over medium-high heat until a cooking thermometer reads 375°F (190°C).
- c.Working in small batches to avoid overcrowding the pot, toss a handful of calamari in the flour mixture until fully coated. Shake off any excess flour.
- d.Carefully place the coated calamari into the hot oil. Fry for 2-3 minutes, stirring gently, until it's a light golden brown and crispy. Do not overcook.
- e.Using a spider strainer or slotted spoon, remove the calamari from the oil and transfer it to a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining calamari, ensuring the oil returns to 375°F between batches.
- 3
Step 3
- a.Create the Garlic-Pepper Sauce
- b.While the last batch of calamari is frying, melt the butter in a large skillet over medium heat.
- c.Add the minced garlic and cook for about 30-45 seconds until fragrant, stirring constantly to prevent it from burning.
- d.Stir in the sliced hot cherry peppers and their brine. Sauté for 1-2 minutes to warm everything through and meld the flavors.
- 4
Step 4
- a.Combine and Serve Immediately
- b.Once all the calamari is fried and drained, add it directly to the skillet with the hot pepper sauce.
- c.Gently toss for 30-60 seconds, just until every piece is lightly coated in the sauce. Work quickly to maintain crispiness.
- d.Immediately transfer the calamari to a serving platter. Garnish with fresh parsley and serve with lemon wedges on the side for squeezing over.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest calamari, ensure it is completely dry before dredging in flour.
- 2Do not overcrowd the pot when frying. Cooking in small batches maintains the oil temperature and ensures a crispy result.
- 3Calamari cooks very quickly. Overcooking will make it tough and rubbery, so watch it closely.
- 4This dish is best served immediately while hot and crispy. It does not reheat well.
- 5If you find hot cherry peppers too spicy, you can substitute them with milder banana pepper rings.
- 6Use a cooking thermometer to ensure your oil is at the correct temperature (375°F / 190°C) for perfect frying.
- 7A spider strainer is the ideal tool for safely adding and removing the calamari from the hot oil.
Adapt it for your goals.
Spice Level
For a milder version, use sweet banana peppers instead of hot cherry peppers. For extra heat, add 1/4 teaspoon of red pepper flakes to the butter and garlic sauce.
Herbaceous TwistHerbaceous Twist
Add a tablespoon of chopped fresh basil or oregano to the sauce along with the parsley for a more complex herbal note.
Sauce EnhancementSauce Enhancement
Deglaze the pan with a splash of dry white wine (like Pinot Grigio) after cooking the garlic and before adding the peppers for an extra layer of flavor.
Lighter PreparationLighter Preparation
For a less traditional, lighter version, you can try air frying the calamari. Toss the dredged calamari with a light spray of oil and air fry at 400°F (200°C) for 8-10 minutes, shaking halfway through. The texture will be less crispy than deep-fried.
Why this is on our healthy list.
Source of Lean Protein
Squid is an excellent source of lean protein, which is vital for building and repairing tissues, making enzymes and hormones, and supporting muscle mass.
Rich in Minerals
Calamari provides essential minerals like selenium, which acts as a powerful antioxidant, and copper, which is important for iron absorption and energy production.
Contains B Vitamins
It is a good source of several B vitamins, especially B12 and riboflavin (B2). These vitamins are crucial for nerve function, energy metabolism, and maintaining healthy skin and eyes.
Frequently asked questions
A typical serving of this Rhode Island Calamari contains approximately 450-500 calories, primarily from the frying oil, flour coating, and butter. The exact amount can vary based on oil absorption and serving size.