Newport Heat Calamari | Recipes | Roland Foods

Ingredients

• 1 lb calamari rings and tentacles, cleaned & patted dry
• 1/2 cup Roland® Sliced Cherry Peppers , drained & divided
• 1/2 cup Roland® Whole Guindilla Peppers , drained
• 1 1/2 cups cornstarch
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• Neutral frying oil
• 2 tablespoons fresh parsley, chopped
• 1/4 cup Roland® Spicy Chipotle Finishing Sauce , for dipping
• Lemon wedges
• Divide the sliced cherry peppers in half. Leave the Guindilla peppers whole and drain well
• Fill a deep skillet or fryer with 2 inches of oil. Heat to 375 degrees F
• Pat dry the Guindilla peppers and half of the sliced cherry peppers
• Carefully fry in hot oil for 30-60 seconds until blistered and crisp. Remove with a slotted spoon and drain on paper towels.
• In a bowl. mix the cornstarch, salt, pepper, and garlic powder. Toss the calamari and the other half of the sliced cherry peppers in the seasoning until well coated. Shake off excess
• Fry in batches for 1 ½ - 2 minutes until golden and crisp. Do not overcrowd the oil
• Remove and drain on paper towels. Lightly salt while hot