Salt and Pepper Squid

• 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

1. Put oven rack in middle position and preheat oven to 200F.
2. Heat 2 inches oil in a deep 4- to 5-quart heavy pot over high heat until it registers 390F on thermometer.
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.
4. Transfer with a slotted spoon to paper towels to drain, then transfer to a baking sheet and keep warm in oven.
5. Coat and fry remaining squid in 2 batches in same manner, returning oil to 390F between batches.
6. Toss squid with salt and pepper and serve immediately.

vegetable oil, bodies, cornstarch, salt, black pepper, thermometer

Taken from www.epicurious.com/recipes/food/views/salt-and-pepper-squid-230759 (may not work)