For this twist on fried calamari, Chef Thiele adds tangy banana peppers and capers, which add a burst of saltiness to each bite. The best part? The side of marinara sauce for dipping.
Combine all the dry ingredients and whisk together. Slice the calamari into ¼-inch rings and full tentacles. Dredge the calamari in the flour mixture and deep fry for 3 minutes (or panfry until crisp all over). Meanwhile, sauté the pepperoncini, capers, and minced garlic. Deglaze with white wine, then add butter. When the calamari is finished, toss into butter mixture. Serve with a bowl of marinara on the side to dip in.