Fried Calamari with Peperoncini Mayonnaise Calamari Fritti con Peperoncini Maionese Recipe
Ingredients
- 6 to 8 drained bottled whole green peperoncini
- 1/2 cup mayonnaise
- 1 lb cleaned squid, preferably small
- 6 to 7 cups extra virgin oil
- 3/4 cup rice flour
- Special equipment: a deep-fat thermometer
Directions
- Halve peperoncini and discard stems and seeds.
- Rinse and pat dry, then mince enough to measure 1/4 cup.
- Stir into mayonnaise in a small bowl.
- Rinse squid under cold running water and lightly pat dry between paper towels, leaving some moisture so rice flour will stick.
- Leave tentacles whole and cut bodies (including flaps, if attached) crosswise into 1/3-inch wide rings, then reserve separately on paper towels.
- Heat 2 inches olive oil in a 4 to 5-quart heavy pot (4 inches deep; preferably cast-iron) over high heat until it registers 390°F on thermometer.
- Preheat oven to 200°F.
- While olive oil is heating, whisk together flour, 3/4 teaspoon salt, and 1/2 teaspoon black pepper in a shallow bowl. Have ready a medium-mesh sieve in another shallow bowl.
- Dredge a small handful of squid rings in flour mixture, tossing to coat well.
- Transfer to sieve and shake over other bowl to remove excess flour.
- Return excess flour to first bowl.
- Fry floured rings in olive oil, stirring to separate, until golden, about 1 minute, then transfer with a slotted spoon to dry paper towels to drain, arranging in 1 layer.
- Coat and fry remaining rings in about 3 more batches in same manner, returning olive oil to 390°F between batches.
- Transfer fried and drained rings to a shallow baking pan in 1 layer and keep warm, uncovered, in middle of oven.
- Coat and fry tentacles in 2 or 3 batches until golden, about 1 and 1/2 minutes per batch, returning olive oil to 390°F between batches and transferring as fried to paper towels, then to baking pan.
- Serve with peperoncini mayonnaise for dipping.
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