Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Clean calamari according to the directions on page 40. Detach the “wings” (fins) from the body and cut them in half from base to tip. Cut the body sac into 1/4-inch rings. If the tentacles are larger than bite-size, cut them in two lengthwise. Drain all pieces well in a colander, pat them as dry as possible in a cloth towel, and divide into two batches.
Step 2
Heat 1 1/2 cups of the oil in a very large (12- to 14-inch) skillet over medium-high heat until it registers 375° F on a frying thermometer. (To cook the calamari without a thermometer, see next paragraph.) While the oil heats, dredge half the calamari in flour to coat all sides evenly. Bounce the calamari in a sieve to remove excess flour.
Step 3
When the oil reaches temperature, or when one coated calamari ring gives off a lively sizzle when lowered into the oil, add the coated calamari a few pieces at a time. Fry, carefully tilting the skillet as necessary so the oil reaches all pieces, until golden on one side, about 2 minutes. Turn the calamari and fry until the second side is golden, about 2 minutes.
Step 4
Remove the calamari with a skimmer or slotted spoon and drain them on a paper-towel-lined baking sheet. Discard the oil and repeat with the remaining oil and second batch of calamari. Sprinkle evenly with salt and serve immediately.
