Rhode Island Calamari Fritti Recipe
Cherry peppers, shaved lemon, roasted tomato aioli.
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Ingredients
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Calamari
Cherry Peppers
Shaved Lemon
Roasted Tomato Aioli
Method
Prepare the Calamari
- 1
Prepare the Calamari
In a bowl, combine the all-purpose flour, cornstarch, salt, black pepper, and cayenne pepper. Mix well to create a seasoned dredging mixture.
- 2
Dredge the Calamari
Dredge the calamari rings in the seasoned flour mixture, ensuring they are evenly coated. Shake off any excess flour.
Fry the Calamari
- 3
Heat the Oil
In a large, deep pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Calamari
Carefully add the dredged calamari to the hot oil in batches. Fry for about 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Repeat with remaining calamari.
Prepare the Cherry Peppers
- 5
Make the Roasted Tomato Aioli
- 6
Combine Ingredients
In a bowl, mix together roasted tomatoes, mayonnaise, lemon juice, minced garlic, salt, and black pepper until smooth and well combined.
Assemble and Serve
- 7
Plate the Dish
On a serving platter, arrange the fried calamari, top with sautéed cherry peppers, and garnish with shaved lemon slices. Serve with roasted tomato aioli on the side.
