Dutch Oven Fried Calamari with Cherry Peppers & Lemon
Chapter 2 — Antipasti & Starters
Do not apologize for this dish. It isn't something you'll find in a quiet seaside trattoria in Amalfi; it is the proud, chaotic invention of Italian immigrants on the docks of Rhode Island and the red-sauce joints of Brooklyn. We tenderize the squid in buttermilk, dredge it in a flour-cornstarch blend for an aggressively crisp shell, and fry it in a heavy cast-iron Dutch oven. In a move of pure Italian-American genius, the screaming-hot squid is then tossed in a sizzling pan of garlic butter, hot cherry peppers, and vinegar brine. It is glossy, spicy, beautifully messy, and absolutely perfect.
Before you start
Submerge the calamari in a buttermilk brine.
In a mixing bowl, combine the buttermilk and 1 teaspoon of the kosher salt. Add the sliced calamari, cover, and refrigerate for at least 30 minutes, or up to 4 hours, to tenderize the squid and prime it for the dredge.
Whisk the dry dredge ingredients together.
In a large, shallow baking dish or sheet pan, whisk together the flour, cornstarch, cornmeal, garlic powder, black pepper, oregano, and the remaining 1 teaspoon of kosher salt.
Ingredients
- calamari (tubes and tentacles)1 1/2 lb
- buttermilk1 1/2 cup
- kosher salt2 tsp
- all-purpose flour1 1/2 cup
- cornstarch1/2 cup
- fine cornmeal1/4 cup
- garlic powder1 tbsp
- freshly ground black pepper1 tsp
- dried oregano1 tsp
- peanut oil8 cup
- unsalted butter3 tbsp
- extra-virgin olive oil1 tbsp
- garlic4 med
- jarred hot cherry peppers1/2 cup
- jarred banana peppers1/2 cup
- pepper vinegar brine2 tbsp
- fresh flat-leaf parsley1/2 cup
- lemons2 large
- marinara sauce1 cup
Method
- 01
Heat the oil in a heavy Dutch oven.
Pour the peanut oil into a large cast-iron Dutch oven to a depth of 2 to 3 inches and attach a deep-fry thermometer. Heat over medium-high until the oil reaches exactly 360°F.
- 02
Stage the garlic-pepper butter in a separate skillet.
Before frying a single piece of squid, melt the butter and olive oil in a large skillet over very low heat on an adjacent burner. Add the minced garlic and gently sweat until blonde and fragrant, then stir in the cherry peppers, banana peppers, and pepper brine. Leave this skillet on the lowest possible warm setting.
- 03
Dredge the calamari in small batches.
Lift a handful of calamari from the buttermilk, letting the excess drip off, and toss vigorously in the flour mixture. Use a wire mesh strainer or spider to shake off all excess flour before the squid hits the oil so you do not burn the flour in the pot.
- 04
Fry the calamari until crisp and golden.
Carefully lower the breaded calamari into the hot oil and fry for exactly 2 to 3 minutes; any longer and the squid becomes rubber tires. Transfer the fried calamari to a wire rack set over a sheet pan, immediately sprinkle with a pinch of salt, and allow the oil to return to 360°F before frying the next batch.
- 05
Toss the fried calamari in the warm garlic butter.
The moment the final batch of calamari comes out of the oil and gets its dusting of salt, dump all the fried calamari directly into the skillet with the warm garlic butter and peppers. Turn the heat up slightly and toss vigorously for no more than 15 to 20 seconds so the crust absorbs the butter and brine without turning soggy.
- 06
Garnish aggressively and serve immediately.
Instantly tumble the calamari and peppers onto a warmed serving platter, shower with the chopped parsley, and surround with lemon wedges. Serve instantly with a bowl of warm, bubbling marinara on the side.
Notes
Do not keep your guests waiting.
Fried calamari has a half-life of roughly seven minutes. Do not plate this dish until every guest is seated at the table with a drink in their hand and the foil-wrapped garlic bread has been passed.
Use cornstarch to hack the perfect crunch.
Native Italians achieve a shatteringly crisp crust by using durum wheat semolina. By cutting all-purpose flour with cornstarch, you inhibit gluten formation and achieve that identically airy, dry crunch using standard American pantry staples.
From Cook Red Sauce at Home.