Spicy and Greasy Rhode Island Calamari

Ingredients

• 1 lb cleaned medium squid (4"-5″), with tentacles
• 3/4 cup cornstarch
• 3/4 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• About 6 cups peanut, canola, or other vegetable oil, for deep-frying
• 2 cups buttermilk
• 4 tablespoons unsalted butter
• 4 large garlic cloves, finely chopped
• 1 cup sliced hot cherry peppers in vinegar, drained
• 2 tablespoons chopped fresh Italian parsley
• Deep-fry thermometer

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