Rhode Island Calamari
Tender squid rings lightly dusted with seasoned flour and flash-fried until golden and crisp. Tossed with spicy pickled banana pepper rings right out of the fryer, this Rhode Island classic delivers a perfect balance of crispy, tart, and spicy in every bite.
For 4 servings
- prep · ~30 min
Soak the squid in buttermilk.
Pat the squid rings and tentacles completely dry with paper towels. Place them in a bowl, pour the buttermilk over the squid, and toss to coat. Cover and refrigerate for 30 minutes.
TIPButtermilk tenderizes the squid and helps the flour coating cling better during frying. - prep · ~2 min
Prepare the seasoned flour mixture.
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder until evenly combined.
- fry · ~10 min
Heat the frying oil.
Pour the oil into a Dutch oven or deep heavy-bottomed pot. Attach a candy thermometer and heat over medium-high until the oil reaches 350°F (175°C).
TIPMaintaining a steady 350°F is key — too cool and the calamari gets greasy; too hot and the coating burns before the squid cooks. - fry · ~10 min
Dredge and fry the squid in batches.
1.Lift a handful of squid from the buttermilk, shake off excess, and drop into the seasoned flour.2.Toss quickly to coat each piece evenly, then shake the coated pieces in a sieve to remove extra flour.3.Carefully lower into the hot oil and fry until golden and crisp (90 to 120 seconds).4.Scoop out with a spider strainer and drain on the paper-towel-lined baking sheet.5.Repeat with remaining squid in small batches, letting the oil return to 350°F between batches.TIPFry in 4 to 5 small batches — crowding the pot drops the oil temperature and makes the calamari soggy. - mix · ~1 min
Toss the fried calamari with banana pepper rings.
Immediately transfer the hot fried calamari to a large bowl. Add the drained pickled banana pepper rings and toss gently to distribute them throughout.
TIPTossing while piping hot lets the peppers release their tangy aroma into the crispy squid. - garnish · ~1 min
Garnish and serve immediately.
Pile the calamari onto a serving platter, scatter the chopped parsley over the top, and arrange the lemon wedges alongside. Serve with warm marinara sauce for dipping.
TIPCalamari waits for no one — serve it the moment it leaves the bowl for maximum crunch.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat squid thoroughly dry before buttermilk soak to avoid excess moisture.
- 2Maintain oil at 350°F for a crisp coating and tender squid.
- 3Fry in small batches to keep oil temperature stable.
- 4Toss with banana peppers immediately after frying for best flavor.
- 5Serve immediately — leftover calamari loses its crunch.
- 6Use a spider strainer to remove fried calamari and shake off excess oil.
- 7Do not skip the buttermilk soak; it tenderizes and improves coating adhesion.
Adapt it for your goals.
Gluten-free
Replace all-purpose flour with a 1:1 gluten-free flour blend or rice flour. The cornstarch already helps, but this swap makes the dish safe for gluten-sensitive diners while keeping a crunchy texture.
extra spicyExtra-spicy
Add 1/2 teaspoon cayenne pepper to the seasoned flour and include a few sliced fresh jalapeños along with the banana peppers. Perfect for those who crave a fiery kick.
low oil (air fryer)Low-oil (air-fryer)
After dredging, spray the calamari lightly with oil and air-fry at 400°F for 6-8 minutes, shaking halfway. This reduces fat while still achieving a crisp exterior.
Why this is on our healthy list.
Lean Protein Source
Squid is rich in high-quality, low-fat protein, supporting muscle maintenance and repair without excess saturated fat.
Rich in Essential Minerals
Squid provides selenium, zinc, and copper, which support immune function and antioxidant defense.
Contains Vitamin B12
A serving of squid contributes to your daily B12 needs, essential for nerve health and red blood cell formation.
Low in Calories per Portion
Compared to many fried foods, calamari is relatively lean, especially when flash-fried with a light coating and served with vegetables.
Adds Probiotic Potential
Pickled banana peppers offer beneficial bacteria from fermentation, aiding digestion and gut health when consumed raw.
Frequently asked questions
Buttermilk tenderizes the squid and helps the seasoned flour stick better, creating a thicker, crunchier crust that doesn't fall off during frying.
