• 3 lbs. squid-cleaned, and cut into rings
• oil for frying
• 1 cup of flour
• 2 tbls corn starch
• salt and pepper
• lemon wedges for garnishing
Make sure you run very cold water over the calamari – drain excess water and then dredge in flour before frying them.
Do not over fry the calamari. I highly recommend a cooking thermometer for oil which will give you an accurate read when frying the calamari. The ideal temperature is 325 to 375 Fahrenheit.
1• Heat 1 inch of oil in a deep skillet until the right termperature has been achieved (as mentioned above) and then dip calamari in flour, shaking off excess flour mix and then fry until golden
2• Drain on paper towels and then add salt and pepper to your taste and garnish with lemon wedges