Serves 4 to 6
- Vegetable oil, for frying
- 2 pounds 5-to-6 inch calamari, cleaned, tubes and tentacles
- 2 cups all-purpose flour
- 1 teaspoon kosher salt, plus more to taste
In a large straight – sided skillet, heat 2 inches of vegetable oil to 365 degrees. (If you don’t have an oil thermometer, the oil is ready when a piece of dry calamari sizzles on contact.)
Cut the calamari tubes into ¼ – inch rings. If the tentacles are larger than bite-sized, cut them in half lengthwise. Wash the calamari, and pat very dry on paper towels. In a large bowl, toss the flour and salt together. Add the calamari to the flour in batches as you are ready to fry, and toss well. With your hands, transfer the dredged calamari to a colander set over a rimmed sheet pan, and shake well to remove excess flour.
Add the floured calamari to the skillet, and break apart the pieces if they are stuck together. Let them cool for 2 to 3 minutes, then turn them with a fork. Cook until golden and crispy all over, about 2 to 3 minutes more. Drain on a paper towel-lined sheet pan in one layer, and season with salt. Repeat with the remaining calamari and flour. Serve immediately.