Calamari

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If you are luck enough to get fresh calamari in your market, enjoy it. If all you can find is frozen, be sure to allow it to thaw overnight in the refrigerator for the best texture. Do not over cook the calamari or you'll be sorry.

Preparation Time: 15 minutes Serving Size: 4

1 pound squid, with tentacles, bodies cut into 1/2 inch slices
2 cups all purpose flour
2 tablespoons dried parsley
kosher salt and freshly cracked black pepper

Lemon wedges
Oil for frying
marinara sauce

Heat 1 quart of peanut oil in a heavy Dutch oven to 370°. Mix the flour, parsley, salt and pepper in a large bowl. Toss squid, a little at a time, in the flour mixture to thoroughly coat. Add just enough squid at a time to the hot oil to not over crowd the oil and cause the temperature to drop below 350°. Fry until starting to turn golden, about 3 minutes. Remove with a spider and drain on a wire rack. Hold in a 170° oven until all remaining pieces are cooked. Serve with lemon slices and marinara sauce.

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Updated Saturday, February 04, 2012
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