CopyCat Capital Grille Fried Calamari

Ingredients

• 1 head Garlic (roasted at 400°F for 1 hour)
• 6 tbsp Unsalted butter (room temperature)
• Kosher salt (crushed, to taste)
• 1.33 cup All-purpose flour
• 1 tbsp Onion powder
• 1 tbsp Granulated garlic powder
• 1 tsp Paprika
• 1.5 lb Calamari (tubes and tentacles; tubes sliced into rings; rinsed and dried well)
• 1 cup Club soda (cold; quantity estimated for soaking)
• 3 cup Vegetable oil (for frying; quantity estimated for deep skillet)
• 0.5 cup Pickled cherry peppers (sliced, plus a splash of the juice)

Steps

1. 1

   Roast one head of garlic at 400°F (200°C) 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).

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.

Notes

The author recommends buying frozen calamari and thawing it yourself to ensure freshness. The club soda is the key ingredient for a light, crispy coating. Do not overcrowd the pan while frying or the oil will bubble over.

Nutrition per serving

• appetizer
• seafood
• fried
• copycat
• calamari
• garlic butter