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Ingredients
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Calamari Fries
Prime Rib (Sliced)
Dipping Sauces
Method
Calamari Fries
- 1
Prepare and cut
Pat the cleaned squid dry with paper towels. Slice tubes into 1/2-inch rings and separate tentacles if attached. Place squid in a bowl and refrigerate while you set up the breading station.
- 2
Set up wet and dry stations
In a shallow bowl whisk together buttermilk and eggs until smooth. In a separate wide bowl combine all-purpose flour, cornstarch, rice flour, cornmeal (if using), baking powder, garlic powder, smoked paprika, salt, and black pepper. Mix thoroughly.
- 3
Coat the calamari
Working in batches of about 6–8 pieces, dredge the squid rings and tentacles first in the dry flour mix, then dip into the buttermilk-egg mixture, and finally return to the dry mix to get a good, even coating. Shake off excess flour and set the coated pieces on a wire rack for 5 minutes to help the coating adhere.
- 4
Heat oil
Pour vegetable oil into a deep saucepan or fryer to a depth of about 2–3 inches (about 2 cups for a medium pan). Heat oil to 350–365°F (175–185°C). If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle immediately and brown in about 30–45 seconds.
- 5
Fry calamari
Fry the calamari in small batches (do not overcrowd) for 1.5–2.5 minutes, until golden brown and crisp. Tentacles may cook slightly faster. Use a slotted spoon or spider to transfer to a paper towel–lined tray to drain. Keep cooked calamari warm in a 200°F (95°C) oven on a wire rack while you finish remaining batches.
- 6
Prime Rib (Sliced)
- 7
Prepare slices
If the prime rib roast is already cooked and chilled, remove from refrigerator 20–30 minutes before serving to take the chill off. Slice the roast thinly across the grain into 1/8 to 1/4-inch slices. Reserve larger end pieces for plating to provide meaty bites alongside the calamari.
- 8
Reheat or sear (optional)
To serve warm slices: heat a skillet over medium-high heat, add olive oil, and quickly sear slices for 15–30 seconds per side just to warm and add a bit of crust. Season lightly with coarse kosher salt and black pepper. Alternatively, warm slices briefly in a 300°F (150°C) oven for 5–8 minutes on a tray covered loosely with foil.
Dipping Sauces & Plating
- 9
Sauces
Place garlic aioli and marinara/cocktail sauce in small bowls. If desired, stir 1 tsp hot sauce into the aioli for a spicy kick. Taste and adjust seasoning.
- 10
Plate the dish
Arrange a generous portion of calamari fries in the center of a platter or individual plates. Fan prime rib slices alongside the calamari. Garnish the calamari with additional chopped parsley and lemon wedges. Serve dipping sauces on the side. Encourage diners to alternate bites of crunchy calamari with slices of tender prime rib for contrast.