Ingredients

makes 4 servings

　　8 medium squid or cuttlefish (about 3 pounds) (see opposite)

　　3 cups vegetable oil

　　2 cups all-purpose flour

　　1/2 teaspoon salt

　　

Step 1

Clean calamari according to the directions on page 40. Detach the “wings” (fins) from the body and cut them in half from base to tip. Cut the body sac into 1/4-inch rings. If the tentacles are larger than bite-size, cut them in two lengthwise. Drain all pieces well in a colander, pat them as dry as possible in a cloth towel, and divide into two batches.

　　

Step 2

Heat 1 1/2 cups of the oil in a very large (12- to 14-inch) skillet over medium-high heat until it registers 375° F on a frying thermometer. (To cook the calamari without a thermometer, see next paragraph.) While the oil heats, dredge half the calamari in flour to coat all sides evenly. Bounce the calamari in a sieve to remove excess flour.

　　

Step 3

When the oil reaches temperature, or when one coated calamari ring gives off a lively sizzle when lowered into the oil, add the coated calamari a few pieces at a time. Fry, carefully tilting the skillet as necessary so the oil reaches all pieces, until golden on one side, about 2 minutes. Turn the calamari and fry until the second side is golden, about 2 minutes.

　　

Step 4

Remove the calamari with a skimmer or slotted spoon and drain them on a paper-towel-lined baking sheet. Discard the oil and repeat with the remaining oil and second batch of calamari. Sprinkle evenly with salt and serve immediately.

　　From Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich Copyright © 2001 by A La Carte Communications and Tutti a Tavola, LLC. Published by arrangement with Alfred A. Knopf, an imprint of The Knopf Doubleday Publishing Group, a division of Penguin Random House LLC.Buy the full book from Amazon.