Fried Calamari with Sweet & Hot Peppers

Ronnie and I LOVE fried calamari--we order it every chance we get.  We especially love it served SPICY!  I first tasted this recipe when I assisted in the Culinary Program at Sur la Table in Canton. My duties included assisting the chef instructor, prepping the food, helping students during the hands-on classes, serving up the tastings and finally: doing TONS and TONS of dishes.  It was so worth it, as I got my hands on some really good recipes and received a nice store discount (my kids won't have much of an inheritence to fight over when I'm gone but they will be divvying up some mighty fine cookware!!  :-) 

FRIED CALAMARI WITH SWEET & HOT PEPPERS served with a QUICK ROUILLE
6-8 servings

Quick Rouille:
1 cup mayonnaise
1 Tbls fresh lemon juice
2 teas Hungarian sweet paprika
1 teas cayenne pepper
1 large garlic clove, minced (or 2!)
Stir all ingredients in small bowl to blend; season with salt & pepper; cover and refrigerate (cannot be made 1 day ahead)

Pepper sauce
1/4 cup olive oil
1 Tbls dried crushed red pepper
1/4 cup chopped sweet pickled peppers
1/4 cup chopped seeded pickled cherry peppers
1 teas fresh lemon juice
(can also add pepperoncini)

Vegetable oil for frying

Calamari:
1 cup yellow cornmeal
1cup all purpose flour
2 teas salt
1 teas ground black pepper
2 lbs fresh or thawed frozen small calamari, bodies cleaned and cut into 1/2 inch wide rings, tentacles reserved

2 lemons, each cut into 6 wedges

Heat oil in heavy large skillet over med-high heat. Add crushed red pepper; stir 30 seconds. Add peppers (mixture may splatter); stir 30 seconds. Remove from heat. Stir in 1 teas lemon juice, season with salt & pepper.

In deep fryer or in another large skillet, add enough vegetable oil to come 1 inch up sides of pan. Heat oil to 375 degrees.

Whisk cornmeal, flour, salt, pepper in medium bowl to blend. Toss toweled-dried calamari rings and tentacles in flour mixture, shaking off excess. Working in batches, fry calamari in oil until brown and crisp, about 3 minutes. Using slotted spoon, transfer calamari to paper towels to drain, Sprinkle with salt. Transfer to large bowl.

Rewarm cherry pepper mixture. Drizzle over calamari; toss to coat. Serve with rouille and lemon wedges.