Fried Calamari & Mild Peppers

2 pounds fresh small to medium-sized squid; cleaned
3 to 4 cups oil for frying
3/4 cup cornstarch
3/4 cup flour
1/2 cup cornmeal
2 teaspoons salt
1 teaspoon pepper
1 cup buttermilk
16 to 20 sliced banana peppers in vinegar; drained
2 jalapeño; thinly sliced; optional

Cut your calamari into ¼-inch rings, or leave the tentacles whole if you like. Place onto a rimmed baking sheet lined with paper towel, and cover with additional paper towel. Place in fridge for 1 hour to dry.

In a large bowl, mix the ingredients for the breading (cornstarch, flour, cornmeal, salt, and pepper), and set aside. Pour the buttermilk into a medium bowl. Add the dried calamari, peppers, and jalapeño (if using) to the buttermilk. Make sure all the pieces are well coated. Working in batches, use a large slotted spoon or strainer to transfer 1/4 of the squid to the flour mixture. Make sure to drain off as much buttermilk as possible first. Use your hands to gently toss the calamari in the flour, ensuring every piece is covered and none are sticking together. Preheat your oil to 365 degrees in a 3-quart frying pan. Gently shake off the excess flour, and carefully place into the hot oil. Fry until golden brown, usually around 50 seconds. Your best bet is to fry one or two pieces first, until you get the timing right. These cook very quickly, and if overcooked become extremely rubbery. Transfer the cooked calamari to a paper towel set over a rimmed baking sheet. Let the oil come back up to temperature, then repeat with remaining batch(es). When all the calamari have been fried, place on a plate to serve immediately.

Yield: 4 to 6 servings | Recipe by Chef Bo