RHODE ISLAND CALAMARI
Steps:
- Heat canola oil in a deep pot to 350 degrees F.
- In a skillet over high heat, combine olive oil, butter, pepperoncini and onion. Saute until lightly caramelized, then add garlic and cook until tender. Deglaze with white wine and cook until slightly reduced. Add the clam juice, red pepper, and lower heat to a simmer.
- Core out bread and lightly toast the bread bowl. Set aside.
- In a medium bowl, mix cornstarch, flour, seasoning salt and cayenne. Toss calamari in flour and shake off excess.
- Fry calamari in oil until golden brown and crispy. Toss fried calamari with the sauce and pour into the toasted bread bowl. Garnish with Roma tomatoes and scallions.
SPICY AND GREASY RHODE ISLAND CALAMARI
This recipe comes from Jasper White and is served at his "Summer Shack". If you think tossing crispy fried squid in a mixture of garlic butter and slices of hot cherry peppers is strange, welcome to Rhode Island! It's unusual but addictively delicious. In recent years, Rhode Island-style squid has gained popularity as a...
Provided by star pooley
Categories Seafood Appetizers
Time 35m
Number Of Ingredients 22
Steps:
- 1. Cut the squid bodies into ½ -inch rings and put in a colander set over a bowl; add the whole tentacles. Cover and refrigerate until ready to use (up to 6 hours).
- 2. To make the fry mix: Combine the cornstarch, flour, cornmeal, salt, and both peppers in a large bowl and whisk well. Refrigerate if not using within an hour or two, to prevent humidity from changing the mixture.
- 3. Line a baking sheet with paper towels. Heat 3 inches of oil to 360°F in a 4-quart Dutch oven over medium heat or in a deep fryer.
- 4. While the oil is heating, pour the buttermilk into a large bowl and drop the squid into it. Stir with a Chinese wire-mesh skimmer to coat, then lift about half the squid from the buttermilk, allowing the excess buttermilk to drip back into bowl, and drop then into the dry mix. Rinse and dry the wire skimmer. Toss the squid to coat evenly with the mix, then lift them out with the skimmer, gently shake off excess fry mix, and transfer to a plate. Bread the other half of the squid. Rinse and dry the skimmer.
- 5. Heat a 10- to 12-inch sauté pan over medium heat and add the butter. Once it melts, add the garlic and sauté until golden. Add the drained cherry peppers and toss to combine. Turn the heat down to low to keep warm when you fry the squid.
- 6. When the oil is hot, carefully drop half of the squid into the oil. If any of the squid sticks to the bottom of the pot, loosen the pieces with tongs. Turn the squid occasionally so they cook evenly: it will only take about 1 ½ minutes until they are crisp and golden. Transfer the squid from the hot oil to the lined baking sheet. Fry the other half of the squid and drain them.
- 7. Add all of the fried squid to the hot pan with the garlic and sliced peppers, sprinkle with the chopped parsley, and quickly and gently toss (only twice) the squid. Divide among four small plates and serve immediately.
- 8. NOTE: Working Ahead: This squid can be cleaned if necessary and cut in the morning, covered, and refrigerated. The fry mix can also be made early in the day.
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- 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.
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