Fried Squid

• 8 medium squid or cuttlefish (about 3 pounds) (see opposite)
• 3 cups vegetable oil
• 2 cups all-purpose flour
• 1/2 teaspoon salt

1. Clean calamari according to the directions on page 40.
2. Detach the wings (fins) from the body and cut them in half from base to tip.
3. Cut the body sac into 1/4-inch rings.
4. If the tentacles are larger than bite-size, cut them in two lengthwise.
5. Drain all pieces well in a colander, pat them as dry as possible in a cloth towel, and divide into two batches.
6. 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.
7. (To cook the calamari without a thermometer, see next paragraph.)
8. While the oil heats, dredge half the calamari in flour to coat all sides evenly.
9. Bounce the calamari in a sieve to remove excess flour.
10. 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.
11. Fry, carefully tilting the skillet as necessary so the oil reaches all pieces, until golden on one side, about 2 minutes.
12. Turn the calamari and fry until the second side is golden, about 2 minutes.
13. Remove the calamari with a skimmer or slotted spoon and drain them on a paper-towel-lined baking sheet.
14. Discard the oil and repeat with the remaining oil and second batch of calamari.
15. Sprinkle evenly with salt and serve immediately.

cuttlefish, vegetable oil, flour, salt

Taken from www.epicurious.com/recipes/food/views/fried-squid-375188 (may not work)