Calamari Fritti

• 1 pound cleaned squid (see Notes)
• 5 tablespoons all-purpose flour
• 5 tablespoons semolina flour or stone-ground yellow cornmeal
• 2 teaspoons salt, preferably kosher
• 1/2 teaspoon freshly ground black pepper
• 3 to 4 cups peanut oil
• Lemon wedges or 1 cup Marinara Sauce, for serving

1. Cut the squid horizontally into 1/2-inch-thick rings.
2. Cut the tentacles in half lengthwise.
3. Pat the squid dry with paper towels.
4. In a shallow bowl or a plastic bag, mix the flour, semolina, salt, and pepper.
5. Add the squid pieces, and stir or shake to cover with the flour mixture.
6. Remove the squid, shaking the excess flour off the pieces, and place them on a wire rack.
7. Let them sit for 10 minutes (this allows the coating to adhere well).
8. Pour the oil into a large saucepan (it should be 2 inches deep) and heat until it registers 375F on a deep-frying thermometer.
9. Carefully add one-quarter to one third of the squid pieces to the oil, without crowding them, and fry for 1 1/2 minutes.
10. Remove immediately with a slotted spoon and drain on paper towels.
11. Let the oil temperature rise back up to 375F, and repeat with the rest of the squid.
12. Serve immediately, with lemon wedges or a side dish of Marinara Sauce.

notes, flour, flour, salt, freshly ground black pepper, peanut oil, lemon wedges

Taken from www.cookstr.com/recipes/calamari-fritti (may not work)