Crispy Calamari With Curry Slaw

Ingredients

• FOR THE SLAW:
• ½ small cabbage, cored and thinly sliced
• 1 carrot, peeled, trimmed, and grated on large holes of box grater
• 4 red fresno or jalapeño chiles, stemmed, seeded, and thinly sliced
• 2 tsp. peanut oil
• 1 tbsp. curry powder
• 1 tbsp. fresh lemon juice
• 1 tbsp. rice wine vinegar
• 2 tsp. dijon mustard
• Salt and freshly ground black pepper
• 3 tbsp. extra-virgin olive oil
• FOR THE CALAMARI:
• Peanut oil
• 1 lb. cleaned squid (calamari), bodies cut into ¼"-thick rings, tentacles left whole
• 1 cup buttermilk
• ½ cup flour
• ½ cup cornstarch
• ¼ cup semolina
• 2 tbsp. cornmeal
• ¾ tsp. ground cumin
• ¾ tsp. salt
• ½ tsp. freshly ground black pepper
• ¼ bunch arugula, trimmed
• 2 scallions, trimmed and thinly sliced
• Sprigs from ¼ bunch cilantro

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