Vegetable oil for deep frying
4 lbs (1800 g) small squid, cleaned and cut into 1/2 inch (1 cm) thick rings
Salt and freshly ground black pepper to taste
1 cup (250 ml) flour
3 lemons, cut lengthwise into wedges
Instructions:
In a heavy 10 to 12 inch (25 to 30 cm) skillet, heat 1 to 2 inches (2 to 5
cm) of oil until hot but not smoking, or until it reaches a temperature of
375F (190C) on a deep-frying thermometer. Wash the squid under cold running
water and pat them completely dry with paper towels. Sprinkle the squid
liberally with salt and pepper. Pour the flour into a shallow bowl (a pie
plate is perfect) and drop the squid into the flour, a small handful at a
time. Toss to coat thoroughly and shake the squid in a small sieve held
over the flour to remove the excess. Drop the squid into the hot oil
(CAREFULLY) and fry for about 2 minutes, until they turn a light golden
brown. As each batch is done, transfer them with a slotted spoon to a
baking sheet covered with two or three layers of paper towels, and keep
warm in a preheated 200F (90C) oven while you fry the remaining batches.
Mound the squid on a heated platter and garnish with the lemon wedges.
Serves 6 to 8 as an appetizer, 4 to 6 as a main dish.
