Spicy and Greasy Rhode Island Calamari

• Meat

  • 1 Deep-frying thermometer or an electric deep fryer

• Seafood

  • 4 inch 1 pound cleaned medium squid, medium

• Produce

  • 4 large cloves Garlic
  • 2 tbsp Italian parsley, fresh
  • 6 cups Peanut

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1/2 tsp Black pepper, freshly ground
  • 1/2 tsp Cayenne pepper
  • 1/2 cup Cornmeal, yellow
  • 3/4 cup Cornstarch
  • 2 tsp Table salt

• Oils & Vinegars

  • 1 cup Cherry peppers in vinegar, hot

• Dairy

  • 4 tbsp Butter, unsalted
  • 2 cups Buttermilk

• Other

  • A baking sheet
  • Chinese wire-mesh skimmer
  • 4-quart Dutch oven
  • A pair of tongs
  • 10- to 12-inch sauté pan

Found on cookstr.com