Rhode Island–Style Fried Calamari with Cherry Peppers

Why You’ll Love This Recipe

• True Rhode Island vibes: crisp calamari tossed with garlicky butter and pickled cherry peppers.
• Cornflour coating fries up shatteringly light without heavy breading.
• Fast and party-friendly—on the table in about 30 minutes.
• Bright lemon and parsley keep every bite zippy and fresh.

Grocery List

• Produce: Garlic, flat-leaf parsley, 1–2 lemons
• Dairy: Unsalted butter
• Pantry: Cleaned squid (from seafood counter), cornflour/cornstarch, pickled cherry peppers, neutral frying oil, kosher salt, flaky sea salt, black pepper, paprika, baking powder (optional)

Full Ingredients

Calamari and Coating

• 1.5 lb (680 g) cleaned squid, bodies cut into 1/2-inch rings, tentacles kept whole
• 1 cup (120 g) cornflour (also labeled cornstarch)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sweet paprika (or smoked paprika for a subtle smokiness)
• 1/4 tsp baking powder (optional, boosts crispness)

For Frying

• 1.5–2 quarts neutral oil (peanut, canola, or sunflower)

Garlic-Butter Toss and Finish

• 3 tbsp unsalted butter
• 3 garlic cloves, finely minced
• 1/4 cup sliced pickled cherry peppers (drained), plus 1 tbsp pepper brine
• 1–2 tbsp fresh lemon juice, plus lemon wedges for serving
• 2 tbsp finely chopped flat-leaf parsley
• Flaky sea salt, to finish

Step-by-Step Instructions

Step 1: Prep and dry the squid

If your squid is not prepped, pull out the quill and cartilage, remove any beak, and rinse quickly. Pat very dry with paper towels—dry squid is the secret to a crisp coating. Slice bodies into 1/2-inch rings and keep tentacles whole. Chill while you heat the oil.

Step 2: Heat the oil to 375°F

Pour 1.5–2 quarts of neutral oil into a heavy Dutch oven (at least 3 inches deep). Attach a deep-fry thermometer and heat to 375°F (190°C). Set a wire rack over a sheet pan for draining, and warm your serving platter in a 200°F (95°C) oven if you like.

Step 3: Mix the cornflour coating

In a large bowl, whisk together the cornflour, kosher salt, black pepper, paprika, and baking powder (if using). The baking powder gently aerates the crust for extra crunch.

Step 4: Dredge and fry in batches

Working with a handful at a time, toss squid in the cornflour mixture until lightly coated. Shake off excess. Fry in batches, keeping the oil near 375°F: rings and tentacles will cook in 60–90 seconds, just until crisp and pale golden. Do not overbrown. Transfer to the rack to drain and let the oil return to temperature between batches.

Step 5: Make the garlic-pepper butter

In a large skillet over low heat, melt the butter. Add the minced garlic and cook 30–60 seconds until fragrant but not browned. Stir in the sliced pickled cherry peppers and 1 tablespoon of their brine; warm through for 30 seconds.

Step 6: Toss, brighten, and season

Add the hot, fried calamari to the skillet and toss to coat in the garlic-pepper butter. Off the heat, add 1–2 tablespoons lemon juice (to taste) and the parsley. Transfer to the warm platter, shower with flaky sea salt, and serve immediately with lemon wedges.

Pro Tips

• Dry is key: Water fights crispness. Pat the squid dry and keep it cold until dredging.
• Hot oil, quick fry: 375°F ensures a light, crisp crust without greasiness.
• Dust, not dump: Use a light coating of cornflour—too much clumps and gets tough.
• Use the pepper brine: A spoonful in the butter adds bright, Rhode Island snap.
• Season at the end: Finish with flaky sea salt so the crystals stay crunchy.

Variations

• Extra heat: Add a few slices of fresh long hot peppers or a pinch of red pepper flakes to the garlic butter.
• Citrus twist: Swap half the lemon juice for a squeeze of orange for a mellow, coastal vibe.
• Gluten-free: This recipe already is when you use pure cornflour/cornstarch—double-check your paprika and peppers are GF.

Storage & Make-Ahead

Fried calamari is best eaten immediately. You can, however, clean and slice the squid up to 24 hours ahead; store between layers of paper towels in an airtight container in the fridge. Do not dredge until just before frying. Leftovers: Re-crisp on a rack in a 450°F (232°C) oven or 400°F (205°C) air fryer for 3–5 minutes. They will not be as delicate as fresh, but still tasty.

Nutrition (per serving)

Approx. 420 calories; 27 g protein; 24 g fat; 22 g carbohydrates; 820 mg sodium. Nutrition will vary with oil absorption and how much coating adheres.