Rhode Island Calamari Recipe

In a small bowl combine 1/2 cup mayonnaise, diced pickles/cornichons, minced shallot, chopped capers, chopped cilantro, and the minced half jalapeño. Stir to combine.

Add 1 teaspoon fresh lemon juice, 1/2 teaspoon Dijon mustard and 1/4 teaspoon hot sauce if using. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust heat or acidity to preference.

Cover and refrigerate at least 20 minutes to let flavors meld. Keep chilled until serving.

Prepare squid

If squid is whole, clean and separate tubes and tentacles. Slice tubes into 1/2-inch rings. Pat squid pieces very dry with paper towels to remove surface moisture—this helps the coating adhere and prevents oil splatter.

In a medium bowl whisk together 1/2 cup buttermilk and 1 large egg until smooth. Add the squid and toss to coat. Let sit 10 minutes (buttermilk tenderizes briefly). Drain off excess buttermilk before dredging.

Make dry coating

In a shallow dish combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1/4 cup cornmeal (optional), 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon paprika. Whisk to evenly distribute seasonings.

Heat 3 to 4 cups vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). If you don't have a thermometer, heat until a small pinch of the flour mixture sizzles and browns slowly, about 2–3 minutes.

Working in small batches (do not overcrowd), remove squid from buttermilk/egg, letting excess drip off, then dredge thoroughly in the flour mixture, pressing lightly so coating adheres. Shake off excess coating. Fry 3 to 4 minutes per batch until golden and crisp. Tentacles may cook slightly faster—watch for even color.

Use a slotted spoon or spider to transfer fried calamari to a wire rack set over a baking sheet or paper towels to drain. Immediately season with a light pinch of salt while still hot. Keep warm in a 200°F (95°C) oven if preparing multiple batches.

Place fried calamari on a serving platter. Scatter sliced banana peppers and thin jalapeño rounds over the calamari. Sprinkle chopped parsley on top.

Serve immediately with jalapeño tartar sauce on the side and lemon wedges. Recommend guests squeeze lemon over calamari and dip in sauce; banana peppers and jalapeño add bright heat and acidity to balance the fried squid.