Roadfood host Misha Collins uses food as a way to connect with people of diverse backgrounds. In Season One, he travels to Rhode Island, the only place in the nation that has an official state appetizer: calamari!
With sautéed banana peppers mixed in, this popular version of Rhode Island–Style Calamari is a local crowd-pleaser.
Serves 4
INGREDIENTS
- ½ cup flour
- ½ cup cornmeal
- ¼ cup cornstarch
- 1 teaspoon of garlic powder
- 2 teaspoons of salt
- 1 teaspoon of pepper
- 1 pound cleaned squid (calamari) with tubes cut into rings and tentacles left whole
- 2 eggs, lightly beaten
- 4 tablespoons of butter
- 1 cup sliced banana peppers, mix of red and green
- Vegetable oil, for frying
- Lemon wedges for serving
- Fresh parsley, chopped for garnish
TO PREPARE
STEP ONE. In a medium bowl, whisk together flour, cornmeal, cornstarch, garlic powder, salt and pepper. Dip calamari in egg, then in flour mixture. Place on a plate as you go.
STEP TWO. Add oil to a Dutch oven to about 2 inches high. Place over medium heat until oil reaches 375 degrees.
STEP THREE. Fry calamari in batches until browned, about one to two minutes each side. Remove from oil and set aside.
STEP FOUR. In a separate large pan, melt butter over medium heat. Sauté the sliced peppers until tender. Add the calamari and toss in the butter to coat. Serve with lemon wedges and top with parsley.
