Active Time

　　15 min

　　Total Time

　　30 min

　　

Ingredients

Makes 4 main-course servings

　　6 to 7 cups vegetable oil

　　1pound cleaned squid (preferably small), bodies cut into rings and tentacles left whole

　　1/2 cup cornstarch

　　1/2 teaspoon table salt

　　1/2 teaspoon black pepper

　　

Special Equipment

a deep-fat thermometer

　　

Step 1

Put oven rack in middle position and preheat oven to 200°F.

　　

Step 2

Heat 2 inches oil in a deep 4- to 5-quart heavy pot over high heat until it registers 390°F on thermometer.

　　

Step 3

Dredge one third of squid in one third of cornstarch, shaking off excess, then fry, stirring occasionally, until crisp and just barely beginning to turn pale golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain, then transfer to a baking sheet and keep warm in oven. Coat and fry remaining squid in 2 batches in same manner, returning oil to 390°F between batches. Toss squid with salt and pepper and serve immediately.