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

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.

Clean the Squid

In a bowl, mix the all-purpose flour, salt, and black pepper. This will be used to coat the squid.

Prepare the Coating

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).

Heat the Oil

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.

Fry the Squid

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.

Toss with Garlic and Peppers

Serve the calamari hot with lemon wedges on the side.

Serve

In a mixing bowl, combine the buttermilk, mayonnaise, chopped dill, chopped parsley, garlic powder, salt, and black pepper. Stir until well mixed.

Mix the Dip Ingredients

Taste the dip and adjust salt and pepper as needed.

Adjust Seasoning

Refrigerate the dip for at least 30 minutes before serving to allow the flavors to meld.

Chill the Dip

Point Judith squid

All-purpose flour

Salt

Black pepper

Garlic cloves

Spicy Hot! cherry peppers

California cold pressed extra-virgin olive oil

Lemon wedges

Buttermilk

Mayonnaise

Fresh dill, chopped

Fresh parsley, chopped

Garlic powder

Calamari Rhode Island-Style

Make Calamari Rhode Island-Style Recipe 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

Calamari Rhode Island-style Recipe

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