Fried Calamari with three kinds of peppers. I read somewhere that chopped Italian parsley is a traditional garnish, but it’s completely unnecessary and I’d leave it off next time.
Three Vines Bistro, an establishment in my town, makes a superb fried calamari with three kinds of peppers: cherry, jalapeño and banana. I didn’t have banana peppers so I substituted some sliced pepperoncini. They were fine but the hot cherry peppers are what stand out in this dish, same as Chicken Riggies. Makes 4 appetizer portions.
Ingredients:
12-oz package of frozen squid rings or equivalent amount of cleaned fresh squid cut into ½ inch rings
1 c all purpose flour
½ c cornstarch
2 t Kosher salt
2 t oregano
½ t ground black pepper
½ t garlic powder
Mixed jarred cherry peppers, fresh jalapeõs and banana peppers or pepperoncini, about 1 c total, cut into ½ inch rings
1 egg for egg wash
Milk or water for egg wash
Method: arrange the squid rings on a rack and rest in refrigerator until quite dry. Prepare the flour mixture with cornstarch, salt and spices. Dredge the rings in the mixture and return to the rack in refrigerator, again allowing to dry thoroughly. Meanwhile, array the pepper rings on a second rack to dry as well.
Heat a good neutral oil to 350 degrees for deep frying. Make an egg wash by beating the egg with water or milk. Dip the squid rings in this, then in the flour mixture, then into the fryer, shaking off excess flour as you go. I found a skewer the best way to do this without getting sticky batter all over my hands and leaving the squid rings not fully dredged*. Fry until brown, a couple of minutes and no more. Repeat till all the rings are fried, transferring them to a rack when they are done and keeping warm in a 250 degree oven.
When all the squid rings are fried, dredge the mixed pepper rings in the flour mixture and deep fry until they begin to crisp. Toss with the calamari and serve hot with lemon wedges.
*Initially I was frying the squid rings right out of the refrigerator in their flour dredge, without egg wash and a second dredge. They were oddly tough. The egg wash and second dredge makes them much more flavorful and tender and also adds a nice crust.
I love calamari, in all manners of preparation, but especially fried, when done well. Especially the tentacles!!! Have you tried subbing half the flour with rice flour to make a lighter coating? I had some in of all places Arizona, at a Greek restaurant that did that and it was mind-blowing! They also fried the peppers and very thinly slice lemons (may have been Meyer lemons as they were so yummy)…served with lemon and did have a drizzle of balsamic glaze that was just enough to add flavor, but not make the coating soggy.
I did use a ratio of 2:1 flour:cornstarch for a lighter coating. I expect rice flour would have a similar effect. And yes I love tentacles too, would have included if I had some!