Crispy Buttermilk Fried Calamari (with Rhode Island Diavola Option)

This recipe uses a buttermilk soak to tenderize the calamari and create the perfect glue for a light, shattering crust. You can keep it classic, or give it the "Rhode Island Diavola" treatment right at the end with a fiery toss of garlic butter and hot cherry peppers.

Yields: 4 Appetizer Servings | Prep time: 15 mins (+ soak time) | Cook time: 15 mins

Ingredients:

The Calamari & Soak:

• 1 lb cleaned calamari (tubes and tentacles)
• 2 cups whole buttermilk
• 1 tsp Kosher salt
• ½ tsp garlic powder

The Crispy Dredge:

• 1 cup all-purpose flour
• ½ cup cornstarch (The secret to a super crispy, non-greasy coating)
• 1 tsp Kosher salt
• ½ tsp freshly cracked black pepper
• ½ tsp paprika (for color)
• ¼ tsp cayenne pepper (just for background warmth)

For Frying & Serving:

• Neutral oil for frying (canola, vegetable, or peanut), at least 3 inches deep
• Lemon wedges and fresh chopped parsley
• Dipping Sauces (The Chef's Companions):
  • For classic flavor: Ciao Pappy - Marinara Alla Pappy Pasta Sauce (a favorite from our Artisanal Pasta Box)
  • For heat and luxury: Sabatino Black Truffle Arrabbiata Sauce

 

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The Optional Rhode Island "Diavola" Finish 🌶️

Instead of hiding the spice in the breading, this style applies the heat at the end for a punchy, buttery finish using jarred hot cherry peppers.

Ingredients for the Finish:

• 3 Tbsp unsalted butter
• 2 cloves garlic, thinly sliced
• ½ cup sliced hot pickled cherry peppers (drained well)

How to do it: While you are frying the last batch of calamari, melt the butter in a very large skillet over medium heat. Add the sliced garlic and hot cherry peppers. Sauté for just 60-90 seconds until the garlic is fragrant (don't let it burn). Turn off the heat. As soon as your calamari finishes frying and drains for a moment on the rack, toss it immediately into the skillet with the warm pepper butter. Toss quickly to coat and serve instantly.

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Method:

1. Prepare & Soak: If calamari tubes are whole, slice into ½-inch thick rings. Leave tentacles whole or halve large ones. Pat dry. In a bowl, whisk buttermilk, salt, and garlic powder. Add calamari, cover, and refrigerate for 30 minutes to 4 hours.
2. Dredge Station & Oil: In a wide bowl, whisk together flour, cornstarch, salt, pepper, paprika, and cayenne. Set a wire rack over a baking sheet next to your stove (essential for crispy results!). Heat 3 inches of oil in a heavy pot to 375°F (190°C).
3. Fry in Batches:

• • Lift a handful of calamari from buttermilk, letting excess drip off briefly.
  • Toss immediately in the flour mixture, coating thoroughly.
  • Crucial Step: Shake aggressively to remove all excess flour. You want a thin veil, not clumpy batter.
  • Carefully lower into hot oil without overcrowding. Fry for 2 to 3 minutes maximum until pale golden.

       4. Drain: Transfer to the wire rack. Ensure oil returns to 375°F before the next batch.

To Serve: If serving classic style, pile onto a platter, dust with parsley, and serve with lemon wedges. If doing the Rhode Island Diavola Finish, perform the "Toss" step above and plate immediately.

Serve alongside bowls of Ciao Pappy Marinara and the Black Truffle Arrabbiata for high-end dipping or make your own!