Fried Calamari with Pepperoncini and Chilies Recipe

Serves 2 to 4
Prep time: 10 minutes
Total time: 30 minutes

1 pound|450 grams squid tubes and bodies
1 cup|250 ml buttermilk
1 cup|170 grams all-purpose flour
½ cup|70 grams cornstarch
1 teaspoon kosher salt, plus more to taste
1 teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
vegetable oil, for frying
⅓ cup|50 grams sliced pepperoncini, plus 2 tablespoons juice
3 Thai chilies, thinly sliced

1. Slice the squid tubes into ¾-inch wide tubes and place in a medium bowl with the bodies and buttermilk.
2. Mix the flour, cornstarch, salt, paprika, cayenne, and black pepper in a large bowl.
3. Heat 3-inches vegetable oil in a large saucepan until a deep-fry thermometer reads 375°F. Working in batches, dip the squid in the buttermilk, then dredge in the flour mixture. Fry, turning as needed, until golden, about 2 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and season with salt. Repeat with remaining squid.
4. Transfer to a large bowl with the pepperoncini and chilies and toss to combine. Drizzle with the reserved pepperoncini juice and serve.

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