Serves – 14 servings (1/2-cup servings)
- 2 pounds small squid
- 1 cup flour (or as needed, for dredging)
- 1/2 to 3/4 inches olive oil (or peanut oil, for frying)
- 1/8 teaspoon sea salt (or to taste)
- Optional: black pepper
- Garnish: 1 teaspoon fresh parsley ( flat leaf, chopped)
- Garnish: lemon wedges
Defrost the squid according to the package instructions, if you’re using frozen rings. Otherwise, clean the squid in preparation for frying, keeping the tentacles in one piece.
Season the squid with salt. You can also add pepper if desired.
Preheat a deep skillet or a heavy-bottomed frying pan over low heat.
Pour 1/2 to 3/4-inch of oil into the frying pan. It should not be any deeper than half the depth of the pan. Turn the heat up to high.
Dredge the squid in the flour and let sit for a few minutes. Gently shake off any excess flour.
Add the squid to the pan when the oil is hot. Check the oil by touching a piece of the calamari to it. If the calamari sizzles, the oil is ready.
Fry the rings without crowding them until they’re crisp and golden brown on all sides. Remove them with a slotted spoon, and drain on paper towels
Garnish with parsley, and serve with lemon wedges.