How to make CRAZY crispy calamari

Rinse calamari and let them sit on a paper towel in the refrigerator to dry out.

Remove wings from calamari bodies and trim tentacles, cutting off the beak.

Slice calamari bodies into rings about 1/4 to 1/2 inch thick and place in a bowl.

Soak calamari in 1 cup buttermilk and add cherry pepper juice, then refrigerate for 30 minutes.

Prepare dry dredge by mixing 1.5 cups flour, 1.5 cups corn starch, a generous amount of salt, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2-3 tablespoons celery seed, and 50 cranks of black pepper in a bowl.

For the wet dredge, mix 1/2 cup of the dry dredge with 3/4 cup vodka and 2-3 tablespoons baking powder until well combined.

Fill a pot with neutral frying oil, about halfway, and heat to 370-380°F.

Transfer soaked calamari to the wet batter and mix until coated, adjusting the consistency as needed.

Dredge cherry peppers in flour before adding to the wet batter.

Coat calamari rings in the dry dredge, ensuring they are well covered and separated.

Fry calamari rings in hot oil until golden brown and crispy, about 1-2 minutes, stirring occasionally.

Remove fried calamari and place on a wire rack, sprinkling with salt.

Fry tentacles in the same manner as the rings, ensuring they are also crispy and golden brown.

Serve calamari with weekday sauce.

Equipment Needed

Spice Level:

Dietary