Calamari Fritti With Pepper Sauce Recipe

Name: Calamari Fritti With Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pepper sauce; 2 whole pepperoncini peppers, seeded and fine diced; 1 cup rinsed, dried and finely diced mild pepper rings; 2 whole sweet cherry peppers, seeded, and finely diced; Additional sliced pepper rings of each for garnish; 1 large clove of garlic, minced; 2 Tablespoons EVOO; 2 teaspoons White balsamic vinegar; 2 teaspoons sweet chili sauce or more to balance out the vinegar taste; Optional Agave syrup to sweeten, a little at a time until you have what you like; Black pepper to taste; Calamari and dredging ingredients; pound Calamari, cleaned and sliced into rings; 2 cups Buttermilk for soaking, real buttermilk; 1 cup AP flour; 1/2 cup semolina flour, I tend to use more; 1/8th teaspoon ground red pepper flakes; 1/8th teaspoon black or white pepper; 1/2 teaspoon salt (I omit when adding the seafood seasoning); Optional a good pinch of Phillips seafood seasoning or Old Bay; Good pinch of paprika; A little finely grated lemon zest; Optional marinara, or aioli sauce of your choice; Olive oil/vegetable oil for frying

Servings: persons

Pepper sauce
2 whole pepperoncini peppers, seeded and fine diced
1 cup rinsed, dried and finely diced mild pepper rings
2 whole sweet cherry peppers, seeded, and finely diced
Additional sliced pepper rings of each for garnish
1 large clove of garlic, minced
2 Tablespoons EVOO
2 teaspoons White balsamic vinegar
2 teaspoons sweet chili sauce or more to balance out the vinegar taste
Optional Agave syrup to sweeten, a little at a time until you have what you like
Black pepper to taste
Calamari and dredging ingredients
pound Calamari, cleaned and sliced into rings
2 cups Buttermilk for soaking, real buttermilk
1 cup AP flour
1/2 cup semolina flour, I tend to use more
1/8th teaspoon ground red pepper flakes
1/8th teaspoon black or white pepper
1/2 teaspoon salt (I omit when adding the seafood seasoning)
Optional a good pinch of Phillips seafood seasoning or Old Bay
Good pinch of paprika
A little finely grated lemon zest
Optional marinara, or aioli sauce of your choice
Olive oil/vegetable oil for frying

1
Mix all the pepper sauce ingredients and taste, make ahead but bring to room temperature or heat slightly before adding to the fried calamari.
2
Clean calamari and slice into rings about 1/4 inch thick or bite size pieces if you prefer, soak in buttermilk for about 45 minutes to 1 hour.
3
Blend the dredging ingredients. Heat oil in deep fryer or cast iron pan. Lift calamari rings from the buttermilk and allow to drip before placing into flour, shake off excess flour and fry 2-3 minutes or until golden. Don't crowd the calamari, fry in batches, drain on paper towels, place into a serving dish and spoon the room temperature or slightly heated pepper sauce over fried calamari. Serve with lemon wedges and a marinara or aioli of your choice.
4
Remember that the pepper sauce has vinegar so go lightly with that squeeze of lemon.

1067

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Pepper sauce, 2 whole pepperoncini peppers, seeded and fine diced, 1 cup rinsed, dried and finely diced mild pepper rings, 2 whole sweet cherry peppers, seeded, and finely diced, and more.

Yes, Calamari Fritti With Pepper Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Calamari Fritti With Pepper Sauce

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