Ingredients
-
1 lb squid (tubes and tentacles), cleaned and sliced into ½-inch rings
-
1 cup all-purpose flour
-
½ cup cornstarch
-
1 tsp garlic powder
-
½ tsp paprika
-
½ tsp salt
-
¼ tsp black pepper
-
Vegetable oil, for frying
-
Lemon wedges, for serving
-
Marinara sauce or aioli, for dipping (optional)
Instructions
-
Prep the Squid:
-
Rinse squid rings and tentacles under cold water and pat dry thoroughly with paper towels.
-
-
Make the Dredge:
-
In a bowl, combine flour, cornstarch, garlic powder, paprika, salt, and pepper.
-
-
Heat the Oil:
-
In a deep skillet or heavy-bottomed pot, heat 2–3 inches of vegetable oil to 350°F (175°C).
-
-
Coat the Calamari:
-
Toss squid in the flour mixture until well coated.
-
Shake off excess flour before frying.
-
-
Fry in Batches:
-
Fry the calamari in small batches for 1½–2 minutes, or until golden and crispy.
-
Use a slotted spoon to transfer to a paper towel-lined plate to drain.
-
-
Serve Immediately:
-
Serve hot with lemon wedges and your favorite dipping sauce.
-