Calamari Rhode Island-style Recipe
Recipe information
Make Calamari Rhode Island-style in just 45m. Flash-fried Point Judith, Rhode Island squid tossed with roasted sweet garlic, Spicy Hot! cherry peppers and California cold pressed extra-virgin olive oil with a side of cool buttermilk herb dip
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Ingredients
Calamari
Buttermilk Herb Dip
Calamari Preparation
1. Clean the Squid
Start by cleaning the Point Judith squid. Remove the head, innards, and the transparent quill. Rinse the squid under cold water and slice it into rings.
2. Prepare the Coating
In a bowl, mix the all-purpose flour, salt, and black pepper. This will be used to coat the squid.
3. Heat the Oil
In a deep skillet or fryer, heat the California cold pressed extra-virgin olive oil over medium-high heat until it reaches 350°F (175°C).
4. Fry the Squid
Dredge the squid rings in the flour mixture, shaking off any excess. Carefully drop them into the hot oil and fry for about 2-3 minutes until golden brown and crispy. Do not overcrowd the pan.
5. Toss with Garlic and Peppers
Once fried, remove the squid from the oil and place them on a paper towel to drain excess oil. In a large bowl, toss the fried squid with roasted sweet garlic and Spicy Hot! cherry peppers.
6. Serve
Serve the calamari hot with lemon wedges on the side.
Buttermilk Herb Dip Preparation
7. Mix the Dip Ingredients
In a mixing bowl, combine the buttermilk, mayonnaise, chopped dill, chopped parsley, garlic powder, salt, and black pepper. Stir until well mixed.
8. Adjust Seasoning
Taste the dip and adjust salt and pepper as needed.
9. Chill the Dip
Refrigerate the dip for at least 30 minutes before serving to allow the flavors to meld.
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