Crispy Calamari Recipe

Prepare quick pickled banana peppers by combining 1/4 cup white vinegar, 1/4 cup water, 1 tsp sugar, 1/2 tsp salt, 1 smashed garlic clove, and 1/4 tsp dried oregano in a small saucepan. Bring to a gentle simmer to dissolve the sugar and salt, then remove from heat.

Place 1 cup sliced mild banana peppers in a clean jar or bowl and pour the hot brine over them, pressing so peppers are submerged. Let cool to room temperature, then refrigerate for at least 30 minutes (overnight for best flavor). Drain before serving with calamari.

In a blender or food processor, combine 1/2 cup mayonnaise, 1/2 cup packed fresh basil leaves, 1 tbsp fresh lemon juice, 1 minced garlic clove, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.

Pulse until smooth. If the aioli is too thick, add up to 1 tsp water, 1/2 tsp at a time, to reach a spreadable consistency. Taste and adjust salt, lemon, or basil as desired. Chill in refrigerator while you cook calamari.

Prep squid

If not pre-cleaned, clean 1 lb squid: remove head, cartilage, skin, and innards; separate tentacles and body, then slice body into 1/2-inch rings. Pat dry thoroughly with paper towels. Place squid in a bowl and pour 1 cup buttermilk over it; add 1 tsp hot sauce if you want the Rhode Island mild heat. Marinate 15–30 minutes in the refrigerator—this tenderizes and helps coating adhere.

Make dredge

While squid marinates, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 1.5 tsp salt, 1 tsp freshly ground black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika in a shallow bowl or rimmed baking sheet. Spread the mixture out for even coating.

Heat 3–4 cups vegetable oil in a heavy-bottomed pot or deep fryer to 365°F (185°C). If you don't have a thermometer, heat oil until a 1/2-inch piece of bread browns in about 40–45 seconds; adjust heat to maintain temperature.

Remove squid from buttermilk, letting excess drip off but do not pat completely dry—some moisture helps the dredge stick. Working in small batches to avoid overcrowding, toss squid rings and tentacles in the flour-cornmeal dredge until well coated, pressing lightly so the mix adheres. Shake off excess.

Carefully lower a single layer of coated squid into the hot oil. Fry for 1.5–2.5 minutes, turning if necessary, until golden brown and crisp. Smaller or thinner pieces will cook faster—do not overcook or calamari becomes rubbery.

Use a spider or slotted spoon to remove calamari to a wire rack set over a baking sheet or to paper towels to drain briefly. Season immediately with a light sprinkle (about 1/4 tsp total) of salt while hot.

Repeat frying remaining squid in batches, maintaining oil temperature between batches. If oil temperature drops, allow it to return to ~365°F before adding the next batch.

Serve calamari hot with lemon wedges, the basil aioli for dipping, and drained pickled banana peppers on the side or spooned over the calamari for the Rhode Island touch.