Batter and Breading Solutions
Our two-step wash-and-dry method uses Drum Rock Fis-Chic to create a light, delicate coating that keeps the calamari tender and crisp. Finished with cherry peppers, fresh basil, and aioli, it’s a Rhode Island favorite through and through.
Ingredients
Preparation
Prepare the squid. If using frozen squid, thaw completely and drain well.
Heat fryer oil to 350°F.
In a mixing bowl, whisk 1 cup Drum Rock Fis-Chic with 2 cups ice-cold water to make a thin wash.
Place the remaining 2 cups Drum Rock Fis-Chic in a separate shallow pan for dry coating.
Working in batches, dip squid into the Fis-Chic wash and allow the excess to drip off.
Transfer squid to the dry Fis-Chic and toss gently until evenly coated. Shake off loose excess
Fry for 1-2 minutes per batch, until lightly golden and just cooked through. Do not overcook
Serve hot
Suggested Finish: Hot cherry peppers, fresh basil, and an aioli make for a classic, Rhode Island-style presentation.
• 2 lbs. cleaned Rhode Island squid, cut into rings, tentacles included if desired
• 3 cups Drum Rock Fis-Chic, divided
• 2 cups ice-cold water
• Oil for frying
• Sliced hot cherry peppers, for serving
• Fresh basil, for serving
• Aioli, for serving