(adapted from one of our favorite summer cookbooks titled The Summer Shack Cookbook by Jasper White)
1 lb. med. fresh squid (sliced or not), cleaned
3/4 c. all-purpose flour
3/4 c. pure natural cornstarch
1/2 c. yellow natural corn meal
2 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. cayenne pepper
About 6 c. vegetable oil for frying
2 c. buttermilk
4 Tbls. butter
2-3 cloves garlic, finely chopped
1 c. hot cherry peppers in vinegar, drained and sliced
2 Tbls. chopped fresh parsley
Cut squid in 1/2 inch rings or have your fishmonger do this for you. Slice cherry peppers and chop parsley. Set aside. Make fry mix by combining flour, cornstarch, cornmeal, salt, black pepper and cayenne in a large bowl. Mix. Line a baking sheet with paper towels. Heat about 3 inches of oil in a large Dutch oven. While oil is heating, pour buttermilk into a large bowl and add half the squid. Mix. Using a spoon with holes, lift the squid and place in the dry mix. Toss. The lift the squid out, gently shaking off the excess and transfer to a plate. Do the same for the rest of the squid. When the oil is hot, drop about half of the squid into the oil. Turn to cook evenly. They will only take about 2 minutes to turn crisp and golden. Transfer squid from hot oil to lined baking sheet to drain. Fry and drain the rest of the remaining squid.
Heat a large saucepan over medium heat, add butter and garlic. Saute until just melted and garlic is slightly cooked, but not brown. Add the drained cherry peppers and toss to combine. Add all of the fried squid to the pan with the garlic and cherry pepper slices. Sprinkle with chopped parsley and pour onto a platter to serve.
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