Deep Fried Calamari

Who doesn’t like deep fried calamari? Tender inside, crispy outside, dipped in tangy tartar or sweet-n-sour marinara?  I see no hands! Everybody loves deep fried calamari!

So why wait to go out to eat them instead of making them at home? They are one of the fastest meals ever. Even faster than deep fried smelt. I don’t use double breading for calamari, dredging in seasoned flour is quite sufficient and gives them perfectly thin and crispy “skin”.

For 2 people, buy about two thirds of a pound of small squids, the kind that can be found almost in any store: cleaned, peeled, bodies and tentacles separated. I prefer equal amounts of bodies and tentacles. Rinse and pat them dry thoroughly with paper towels. Slice bodies into ¼ -⅓ inch circles and leave the tentacles whole.

In a bowl, stir together about ¼ all purpose flour, 2 teaspoons rice flour (optional), a generous pinch of each salt, paprika and black pepper. Add some cayenne if you like it spicy.

Heat at least 2 inches of canola or peanut oil in a pot until it reaches 375 F. Working in small batches, dredge the squids well in the seasoned flour, shake off the excess and place the squids into the oil. Fry for 50-60 seconds, no more, or the calamari will turn out tough and rubbery. The cooked calamari will look pale golden.

Remove the cooked calamari with a slotted spoon and transfer to a platter lined with a paper towel to absorb the residual oil. In the same manner, cook the rest of the squids.

Serve right away with some simple dipping sauce. Like, for instance, chipotle-n-lime aioli, for which combine mayo with some ground chipotle and lime juice and stir well.