CopyCat Capital Grille Fried Calamari

Steps

1. 1

   Roast one head of garlic at 400°F (200 °C) (200°C (400 °F)) for one hour until softened.

2. 2

   Squeeze the roasted garlic cloves out and mash them into a paste with 6 tablespoons of room temperature unsalted butter and a pinch of crushed salt.

3. 3

   In a large bowl, whisk together 1 1/3 cups all-purpose flour, 1 tablespoon onion powder, 1 tablespoon granulated garlic powder, 1 teaspoon paprika, and a pinch of crushed salt.

4. 4

   Slice the calamari tubes into rings. Rinse the rings and tentacles under cold water and dry them very thoroughly with paper towels.

5. 5

   Place the dried calamari in a bowl and pour in cold club soda until just covered.

6. 6

   Heat vegetable oil in a deep skillet to 375°F (190 °C) (190°C (375 °F)).

7. 7

   Working in 4 to 5 batches to avoid overcrowding, lift the calamari from the club soda, drip off the excess liquid, and toss in the flour mixture to coat evenly.

8. 8

   Shake off the excess flour and carefully add the calamari to the hot oil. Fry until light golden and crispy, then remove to a paper towel-lined plate and immediately season lightly with crushed salt.

9. 9

   Ensure the oil temperature returns to heat between every batch.

10. 10

    In a separate large skillet over medium-low heat, add all of the prepared roasted garlic butter. Melt the butter gently without cooking it.

11. 11

    Add the fried calamari, sliced pickled cherry peppers, and a splash of the pepper juice to the skillet with the butter.

12. 12

    Toss quickly to coat the calamari in the garlic butter, then immediately remove from heat and serve.