Fried Calamari Romana
Ingredients
| 1 lb of cleaned small squid hoods | ||
| 2 tsp kosher salt | ||
| 1/2 cup flour | ||
| 2 tsp black pepper | ||
| canola oil for deep frying | ||
| lemon wedges for serving |
- Cut the squid into 1/2 inch wide rings,
- Combine the squid rings with the salt and mix well. Cover and refrigerate for about 30 minutes.
- Remove squid from refrigerator the dry with paper towels.
- Combine the flour and pepper in a bowl.
- Fill a heavy bottomed sauce pan or a deep fryer 1/3 full with oil. Heat to 350 degrees.
- Flour the squid rings, removing excess flour.
- Drop squid in hot oil in batches and cook for about 3 minutes or until squid is golden and crispy. Do not over cook.
- Drain on a wire mesh rack.
- Serve with lemon wedges.
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