Make our The Capital Grille Pan-Fried Calamari with Hot Cherry Peppers Recipe at home. With our Secret Restaurant Recipe your Pan-Fried Calamari with Hot Cherry Peppers will taste just like The Capital Grille.
The Capital Grille calls this “Our Signature Appetizer – Crisp and golden with a fiery flavor.”
Photo by Yelp Inc.
The Capital Grille Pan-Fried Calamari with Hot Cherry Peppers
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The Capital Grille Pan-Fried Calamari with Hot Cherry Peppers Recipe
Make our The Capital Grille Pan-Fried Calamari with Hot Cherry Peppers Recipe at home. With our Secret Restaurant Recipe your Pan-Fried Calamari with Hot Cherry Peppers will taste just like The Capital Grille.
Ingredients
- 2 pounds fresh small to medium-sized Squid, cleaned and cut into 1/4 to 1/3-inch thick rings or 1 to 1 1/2 pounds Calamari Tubes, thawed if frozen
- Peanut Oil or Vegetable Oil for frying
- 2 cups Buttermilk
- 2 Eggs lightly beaten
- 2 cups All-Purpose Flour
- 1 cup Cornmeal
- 2 tablespoons dried Parsley crumbled fine
- 2 teaspoons Salt
- 1 teaspoon freshly ground Black Pepper to taste
- One (or Two, if you like) 12-Ounce Jars Hot (or Sweet) Cherry Peppers, drained and sliced
- Sea Salt for sprinkling when serving
- 2 Lemons cut into wedges, to serve
- Marinara Sauce and/or other Dipping Sauces store bought or homemade, of choice, to serve (See Box Below for Links to Recipes)
Instructions
- Place sliced squid rings or calamari tubes onto a rimmed baking sheet lined with paper towels. Cover with additional paper towel.
- Place in refrigerator for 1 hour to dry.
- Pour about 2 inches oil into a large Dutch oven or heavy cooking pot.
- Preheat oil to 365ºF
- Pour buttermilk and eggs into a medium bowl. Whisk milk and eggs together. Set aside.
- In a large bowl, add flour, cornmeal, parsley, salt, and pepper. mix well. Set aside.
- Remove squid rings from refrigerator.
- Add dried rings to the buttermilk. Work in batches if total rings do not fit. Toss to fully coat. Make sure all the pieces are well-coated.
- Working in batches, remove a small amount of rings (use a large slotted spoon or strainer and let the excess buttermilk drip off) and move to the flour mixture.
- Use your hands to gently toss the rings in the flour, making sure every piece is covered completely and no rings are sticking together.
- Gently shake off the excess flour and carefully place breaded rings into the hot oil. Fry until golden brown, usually around 50 seconds. Be careful - These cook very quickly, and if overcooked become extremely rubbery.
- Remove browned calamari to a paper towel-covered plate to drain.
- Let the oil come back up to temperature, then repeat with remaining batches until all rings are breaded and cooked.
- Place all cooked calamari on a large serving dish or bowl.
- Sprinkle with as many sliced peppers as you like and looks good.
- Sprinkle with sea salt, to taste.
- Serve hot with lemon wedges and marinara sauce and/or other dipping sauces (See Box Below for Links to some good Restaurant Recipes).
The Capital Grille Pan-Fried Calamari with Hot Cherry Peppers
A Capital Grille Copycat Recipe
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