Roast the garlic

• Roast the whole head of garlic at 400 °F until soft.
• Let it cool to room temperature.

Make the garlic butter

• Squeeze the roasted garlic into the room-temperature unsalted butter.
• Add kosher salt and mash into a smooth paste.

Mix the seasoned flour

• Whisk together the all-purpose flour, onion powder, granulated garlic powder, paprika and kosher salt.

Prepare the calamari

• Slice the calamari tubes into rings and keep the tentacles.
• Rinse under cold water and dry very well.

Coat the calamari

• Put the calamari in a bowl and add the cold club soda.
• Working in batches, lift the calamari out, let the excess soda drip off, then toss in the flour mixture to coat evenly.
• Shake off the excess flour.

Fry the calamari

• Heat the oil to frying temperature and fry in four to five batches without overcrowding.
• Season lightly with crushed salt between batches.

Toss in garlic butter

• Over medium-low heat, melt the garlic butter without cooking it.
• Add the fried calamari, the sliced pickled cherry peppers and a little of their juice.
• Toss quickly and cut the heat.