Rhode Island Calamari & Shrimp Recipe

1. Prep seafood

If not pre-cleaned, rinse calamari under cold water, pat dry, slice tubes into 1/2" rings, keep tentacles whole. Pat shrimp dry and remove any remaining veins. Place calamari and shrimp in a bowl or resealable bag.

2. Combine buttermilk, garlic powder, hot sauce (if using), salt and black pepper in a measuring cup or bowl. Pour over seafood to fully submerge. Cover and refrigerate 30–60 minutes (minimum 30 minutes) to tenderize and flavor.

3. While seafood marinates, whisk together all-purpose flour, cornstarch, salt, black pepper, paprika, onion powder, garlic powder, dried oregano and cayenne in a wide shallow bowl or tray. Break up any lumps. Set flour mixture next to the dredging station.

4. Set a wire rack over a sheet tray to hold dredged pieces before frying so excess flour falls off and coating sets.

5. In a small bowl combine sliced roasted cherry peppers, capers, chopped parsley, the zest of the lemon and 1 tablespoon of lemon juice, olive oil, salt and black pepper. Taste and adjust: add more lemon juice for brightness or a pinch of sugar if peppers are too acidic. Refrigerate until serving.

6. Heat neutral oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). You want enough oil for pieces to float (about 3–4" depth). Use a thermometer to maintain temperature.

7. Remove seafood from buttermilk in batches. Let excess buttermilk drip back into the bowl, then toss pieces in the seasoned flour, pressing lightly so coating adheres. Shake off excess flour and place on the wire rack. Keep shrimp and calamari in separate small batches so they cook properly (shrimp cook faster).

8. Fry calamari rings and tentacles in small batches for 1.5–2 minutes per batch, until golden and crisp. Do not overcrowd. Remove with a slotted spoon to a paper towel-lined tray or fresh wire rack. Maintain oil at 350°F.

9. Fry shrimp in small batches for 1.5–2 minutes (depending on size) until coating is golden and shrimp are opaque. Drain on paper towels or a wire rack. Keep warm in a 200°F oven if needed while finishing remaining batches.

10. Season fried seafood lightly with flaky salt immediately after frying.

11. To serve: arrange calamari and shrimp on a platter or individual plates, spoon the cherry pepper relish over and around the seafood (or serve on the side). Garnish with chopped parsley, lemon wedges and a small bowl of tartar or garlic aioli. Serve hot.