Crispy Rhode Island Calamari Salad Recipe

Make dressing

In a blender or food processor combine the cilantro leaves (including tender stems), Greek yogurt, mayonnaise, lime juice, olive oil, honey, minced garlic, cumin, salt, and pepper. Pulse until very smooth. With the motor running, add cold water 1 tablespoon at a time until the dressing reaches a pourable but still creamy consistency (about 1–2 tablespoons). Taste and adjust seasoning with additional salt or lime as needed. Chill while you prepare the calamari.

Prep squid

If not pre-cut, slice squid tubes into 1/2-inch rings and leave tentacles whole or halved if large. Pat all pieces very dry with paper towels—moisture will prevent crisping.

Heat oil

Pour oil into a heavy-bottomed skillet or medium pot to a depth of about 1 to 1-1/2 inches. Heat over medium-high until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a pinch of flour: it should sizzle immediately and brown slowly.

Mix coating

In a shallow bowl or pie plate whisk together the flour, cornstarch, cornmeal, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, garlic powder, and paprika until evenly combined.

Coat squid

Work in batches to avoid overcrowding. Lightly dredge the dried squid pieces in the dry mixture, shaking off excess. Press gently so the coating adheres but avoid an overly thick crust.

Fry

Carefully lower 4–6 pieces (or as many as fit without touching) into the hot oil using a spider or slotted spoon. Fry until golden and crisp, about 1 to 1-1/2 minutes per side — Rhode Island–style calamari is cooked quickly to remain tender. Do not overcook. Remove to a paper towel-lined tray and immediately sprinkle a small pinch of salt while hot. Repeat with remaining squid, maintaining oil temperature between 325–350°F (160–175°C).

Drain and rest

Let fried calamari rest 1–2 minutes on the rack or paper towels to drain excess oil. Keep warm in a low oven (200°F / 95°C) if making multiple batches.

Toss greens

In a large bowl combine the mixed chicories and chopped parsley. Add the tomato wedges. Drizzle about half of the creamy coriander dressing over the greens and toss gently to coat. Add more dressing to taste — the salad should be lightly dressed but not soggy.

Plate and finish

Divide the dressed greens among 4 plates (serves 4). Top each portion with an even amount of hot, crispy calamari. Spoon a little extra dressing over the calamari if desired and garnish with lemon wedges for squeezing. Serve immediately so the calamari stays crisp.