INGREDIENTS
1 lb. cleaned squid
5 TBSP. all-purpose flour
5 TBSP. semolina flour or stone-ground yellow cornmeal
2 tsp. salt, preferably kosher
1/2 tsp. freshly ground black pepper
3 to 4 cups peanut oil
Lemon wedges or 1 cup marinara sauce, for serving
DIRECTIONS
Cut the squid horizontally into 1/2-inch thick rings.
Cut the tentacles in half lengthwise.
Pat the squid dry with paper towels.?
In a shallow bowl or a plastic bag, mix the flour, semolina, salt, and pepper.
Add the squid pieces, and stir or shake to cover with the flour mixture.
Remove the squid, shaking the excess flour off the pieces, and place them on a wire rack.
Let them sit for 10 minutes to allow the coating to adhere well.?
Pour the oil 2-inches deep into a large saucepan and heat until it registers 375-degrees on a deep-frying thermometer.
Carefully add 1/4 to 1/3 of the squid pieces to the oil without crowding them and fry for 1 1/2 minutes.
Remove immediately with a slotted spoon and drain on paper towels.
Let the oil temperature rise back up to 375-degrees and repeat with the rest of the squid.?
Serve immediately with lemon wedges or a side dish of Marinara Sauce.
