Perfect Fried Calamari
- 1 pound small squid
- 1 cup all purpose flour
- 2 teaspoons salt
- 2 teaspoons pepper
- Vegetable or olive oil for frying
- Lemon wedges for serving
- Separate the bodies from the tentacles and remove the beaks from inside if that hasn’t already been done by the fishmonger.
- Rinse the squid bodies and tentacles. Drain well.
- Slice the bodies crosswise into rings about 1/3-1/2″ wide. Leave the tentacles whole.
- Mix the flour, salt, and pepper in a paper bag.
- Drop a handful of squid in the bag at a time and shake to coat. Remove excess flour and set aside on a plate.
- Heat the oil (4 inches deep) to between 360-365 degrees F.
- Use a slotted spoon or a spider to lower several pieces of coated calamari into the oil.
- Fry no longer than 2 minutes, until the calamari and light golden color and the sputtering has subsided.
- Drain on paper towels briefly then serve with lemon wedges.
- Continue with the rest of the squid.