Fried Squid

Directions

1. 1
   Clean calamari according to the directions on page 40.
2. 2
   Detach the wings (fins) from the body and cut them in half from base to tip.
3. 3
   Cut the body sac into 1/4-inch rings.
4. 4
   If the tentacles are larger than bite-size, cut them in two lengthwise.
5. 5
   Drain all pieces well in a colander, pat them as dry as possible in a cloth towel, and divide into two batches.
6. 6
   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.
7. 7
   (To cook the calamari without a thermometer, see next paragraph.)
8. 8
   While the oil heats, dredge half the calamari in flour to coat all sides evenly.
9. 9
   Bounce the calamari in a sieve to remove excess flour.
10. 10
    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.
11. 11
    Fry, carefully tilting the skillet as necessary so the oil reaches all pieces, until golden on one side, about 2 minutes.
12. 12
    Turn the calamari and fry until the second side is golden, about 2 minutes.
13. 13
    Remove the calamari with a skimmer or slotted spoon and drain them on a paper-towel-lined baking sheet.
14. 14
    Discard the oil and repeat with the remaining oil and second batch of calamari.
15. 15
    Sprinkle evenly with salt and serve immediately.