Cherry Pepper Calamari Recipe

Prep and dry

Pat the calamari rings thoroughly dry with paper towels. Moisture prevents a crisp crust, so press gently and let them sit on a rack for 10 minutes while you assemble the breading.

Make dredge

In a shallow bowl, whisk together the all-purpose flour, cornstarch, sea salt, black pepper, and smoked paprika until evenly combined.

Egg wash

In a second shallow bowl, beat the eggs with the milk until smooth.

Heat oil

Pour neutral oil into a wide, heavy skillet or deep pan to a depth of about 1 to 1¼ inches (approx. 2–3 cm). Heat over medium-high until it reaches 350°F (175°C) or until a small piece of bread sizzles and browns in about 30–40 seconds.

Coat calamari

Working in small batches (to avoid crowding), toss 6–8 rings at a time in the flour mixture to coat, shake off excess, dip in the egg wash, then return to the flour for a final light coating. Shake off excess flour.

Fry

Carefully lower coated calamari into the hot oil in a single layer. Fry 1 to 1½ minutes per batch, stirring gently, until golden and crisp. Avoid overcooking — rings should be just firm and lightly golden. Remove with a slotted spoon to a wire rack set over a baking sheet to drain. Sprinkle immediately with a pinch of salt. Repeat with remaining calamari.

Cook aromatics

While the oil heats or during frying, warm 2 tablespoons extra-virgin olive oil in a small skillet over medium heat. Add the finely diced shallot and sauté 2–3 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant—do not brown.

Add peppers and deglaze

Add the chopped jarred cherry peppers and minced pickled cherry peppers to the shallot and garlic. Sauté 1–2 minutes, then add the white wine vinegar and stir, scraping up any fond. Cook another 1 minute to let flavors meld and to slightly soften the peppers.

Finish sauce

Remove from heat. Stir in the lemon juice, honey, chopped capers, chopped parsley, salt, and black pepper. Taste and adjust seasoning — add a touch more honey if too tangy or a pinch more salt if needed. The result should be bright, slightly tangy, with a bit of pickled heat.

Transfer fried calamari to a serving platter. Spoon the cherry pepper mixture over the calamari while still hot, or serve the sauce on the side for dipping. Scatter extra chopped parsley over the top, sprinkle with grated Parmesan if using, and serve with lemon wedges.

Serve immediately so the calamari remains crisp. Provide extra napkins — this is best enjoyed fresh.