Rhode Island-style fried calamari is a New England classic where tender squid rings are lightly dusted with flour and fried until crisp, then tossed with sliced hot cherry peppers and garlic in a bright, peppery butter sauce. Unlike the heavy breaded versions served with marinara, this preparation lets the sweet, delicate squid shine, and the spicy, vinegary peppers cut through the richness. It’s a simple, fast dish that delivers restaurant-quality crunch and heat in about 30 minutes.
Ingredients
- 1 ½ lb (680 g) cleaned squid (bodies and tentacles), thawed if frozen
- 1 cup (120 g) all-purpose flour
- 1 teaspoon kosher salt, plus more for seasoning
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika (optional, for color)
- 2 cups (480 ml) vegetable or canola oil, for frying
- 3 tablespoons (42 g) unsalted butter
- 3 cloves garlic, thinly sliced
- ¼ cup (60 g) sliced hot cherry peppers (from a jar), drained, plus 1 tablespoon of their brine
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for serving
Instructions
- Pat the squid completely dry with paper towels. If the bodies are whole, slice them crosswise into ½-inch rings. Leave the tentacles whole. It’s important to remove any excess moisture so the flour adheres and the squid fries crispy.
- In a large bowl, whisk together the flour, 1 teaspoon salt, black pepper, garlic powder, and paprika. Add the prepared squid and toss well to coat every piece evenly. Shake off any excess flour and place the coated squid on a wire rack. Let it sit for 5 minutes while you heat the oil.
- Pour the oil into a heavy-bottomed pot or Dutch oven, making sure it’s at least 2 inches deep. Heat over medium-high heat until a deep-fry thermometer reads 375°F (190°C). If you don’t have a thermometer, a small piece of bread dropped in should sizzle and turn golden in about 15 seconds.
- Working in batches, carefully add the squid to the hot oil, making sure not to overcrowd the pot. Fry for 1 to 2 minutes, until golden brown and crisp. Do not overcook, or the squid will become rubbery. Use a slotted spoon to transfer the fried calamari to a paper-towel-lined plate. Repeat with the remaining squid, letting the oil return to 375°F (190°C) between batches.
- While the last batch fries, melt the butter in a large skillet over medium heat. Add the sliced garlic and cook for 30 seconds, just until fragrant. Do not let it brown. Add the cherry peppers and their brine, along with the lemon juice. Stir to combine and cook for another 30 seconds.
- Add the fried calamari to the skillet and toss gently to coat in the butter-pepper mixture. Sprinkle with parsley and toss once more.
- Transfer to a serving platter, season with a pinch of salt if needed, and serve immediately with lemon wedges on the side.
Tips
- Dry the squid thoroughly: Moisture is the enemy of crispness. Pat the squid dry with paper towels before flouring, and let the coated pieces rest on a rack so the flour can set.
- Don’t skip the thermometer: If the oil is too cool, the squid will absorb oil and become greasy; if too hot, the outside will burn before the inside cooks. Keep the oil at 375°F (190°C) and fry in small batches.
- Use hot cherry peppers: These are available in jars in most supermarkets. If you can’t find them, use pickled jalapeños or banana peppers, and add a pinch of red pepper flakes for extra heat.
- Serve immediately: Fried calamari loses its crunch quickly. Have all your ingredients prepped and the sauce ready before you start frying, and serve right away.
Serving Suggestions
Serve this Rhode Island-style calamari as an appetizer with crusty bread to soak up the garlicky butter sauce. It also makes a great main course over a bed of arugula or mixed greens, dressed with a simple lemon vinaigrette. For a traditional New England touch, offer lemon wedges and a side of marinara sauce for dipping, though purists may skip it. This dish pairs well with a crisp white wine like Pinot Grigio or a cold beer.
Variations
- Extra heat: Add ½ teaspoon of red pepper flakes or a minced fresh hot pepper (like serrano) along with the garlic for a spicier kick.
- Herb coating: Mix 1 tablespoon of dried oregano or Italian seasoning into the flour for an herbed crust.
- Gluten-free: Substitute the all-purpose flour with cornstarch or rice flour for a gluten-free version that yields an even crispier texture.
- Lemon-garlic butter: Increase the lemon juice to 2 tablespoons and add 1 teaspoon of lemon zest for a brighter, more citrus-forward sauce.
Storage and Reheating
Fried calamari is best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the calamari on a baking sheet in a single layer and warm in a 350°F (175°C) oven for 5–7 minutes, until heated through and crisp. Avoid microwaving, as it will make the squid rubbery and the coating soggy. The butter sauce can be stored separately for up to 3 days.
Frequently Asked Questions
Can I use frozen squid? Yes, frozen squid works well. Thaw it overnight in the refrigerator or in a sealed bag submerged in cold water for 30 minutes. Pat it very dry before coating.
Why is my calamari rubbery? The most common cause is overcooking. Squid cooks in 1–2 minutes; any longer and the proteins tighten, resulting in a tough, chewy texture. Also, make sure the oil is hot enough so the squid cooks quickly.
What are hot cherry peppers? They are small, round peppers with a sweet-spicy flavor, usually pickled in vinegar. They are a staple in Rhode Island-style calamari. If unavailable, use pickled jalapeños or peperoncini with a pinch of red pepper flakes.
Can I make this ahead of time? It’s not recommended. Fried calamari is best served immediately after cooking. You can prep the squid and mix the flour coating in advance, but fry just before serving.
Is it safe to eat if I’m pregnant? Calamari (squid) is safe to eat when fully cooked to an internal temperature of 145°F (63°C) as measured by a food thermometer. Ensure it is cooked through and piping hot. If you have concerns, consult your healthcare provider.
Can I use a different oil for frying? Yes, any neutral oil with a high smoke point works, such as canola, peanut, or sunflower oil. Avoid olive oil, as it burns at high temperatures.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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