• Level: Intermediate
  • Total: 2 hr 20 min
  • Prep: 15 min
  • Inactive: 2 hr
  • Cook: 5 min
  • Yield: 4 servings
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2 cup calamari sliced into rings (use tubes and tentacles)

2 cup buttermilk

2 cup all-purpose flour

Salt and pepper

Oil, for frying

2 tablespoons whole butter

3/4 cup sliced mild banana peppers

3/4 cup large diced tomatoes

1 tablespoon fresh lemon juice

1/4 cup chopped scallions


  1. Clean and soak calamari in buttermilk for 2 hours before cooking. Drain well in a large mixing bowl. Season flour with salt and pepper. Dredge calamari with flour until each ring separates easily from others. Put in sifter and shake off excess flour. Heat oil and fry calamari until golden brown. DO NOT OVERCOOK!
  2. Start with 1 tablespoon butter over medium heat. When butter is melted, add peppers and tomatoes. Deglaze with lemon juice. Add remaining butter and scallions. Toss. Add calamari and toss. Serve
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