Dan Rinaldi’s Rhode Island-Style Fried Calamari

Dan Rinaldi, a firefighter in Providence, Rhode Island, leaned on his state’s fresh seafood for this dish. He says battered squid tossed with hot cherry peppers is a great representation of where he lives and of his Italian roots.

He says his family has been making this recipe for generations.

RHODE ISLAND-STYLE FRIED CALAMARI

Serves: 12

Ingredients

3 pounds large squid, cleaned, tubes sliced into 1-inch pieces and tentacles left whole

4 cups buttermilk

Vegetable oil, for deep frying

1 tablespoon olive oil

2 tablespoons salted butter

3 garlic cloves, minced

1 (16-ounce) jar sliced banana peppers, drained

1 (16-ounce) jar sliced hot cherry peppers, drained and 1½ tablespoons juice reserved

¼ teaspoon garlic powder

¼ teaspoon ground black pepper

3 cups all-purpose batter mix, such as Fis-Chic

¼ teaspoon kosher salt

Chopped fresh flat-leaf parsley, for garnish

3 lemons, cut into wedges (see note)

1 (1-pound) package mesclun mix