Rhode Island Calamari Recipe

Prepare calamari

Pat the calamari rings very dry with paper towels. Drying is essential for a crisp crust.

Marinate briefly

In a medium bowl whisk the egg white with the buttermilk until combined. Add the calamari rings and toss to coat. Let sit 10 minutes while you prepare the coating. Drain off any excess buttermilk before dredging.

Make coating

In a shallow dish combine the all-purpose flour, cornstarch, cornmeal (if using), salt, black pepper, and smoked paprika. Mix thoroughly so the spices are evenly distributed.

Dredge

One handful at a time, shake off excess buttermilk from the calamari and toss rings in the flour mixture to thoroughly coat. Press the flour onto the surface to form an even crust and transfer to a tray; repeat until all rings are coated.

Heat oil

In a heavy skillet or medium pot heat 1 cup vegetable oil over medium-high heat until it reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 30–40 seconds. Maintain the temperature between 340–360°F while frying.

Fry in batches

Carefully add a single layer of coated calamari to the hot oil — do not overcrowd. Fry for 60–90 seconds, turning once, until golden brown and crisp. Overcooking makes calamari tough; aim for quick, hot frying. Use a slotted spoon to transfer cooked rings to a wire rack or paper towels to drain. Repeat with remaining calamari.

Finish

While still hot, season the fried calamari lightly with a pinch of salt. Serve immediately with lemon wedges on the side.

In a small bowl combine the mayonnaise, minced garlic, sambal oelek, optional hot sauce, lemon juice, olive oil, honey (if using), salt, and black pepper. Whisk until smooth and creamy. Taste and adjust heat, acidity, or salt. Chill at least 10 minutes to let flavors marry. Transfer to a squeeze bottle or small ramekin for serving.

In a medium bowl combine chopped parsley, chopped oregano (or basil), sliced chives, and microgreens or radicchio if using. Add red wine vinegar, extra-virgin olive oil, lemon zest, salt, and black pepper. Toss gently to combine. Taste and adjust seasoning. The salad should be bright and lightly dressed — not soggy.

Just before serving, scatter the herb salad over or alongside the fried calamari to provide freshness and cut the richness of the fried rings.