- 1 pound squid, tubes and tentacles
- 1 egg, beaten
- 1 cup iced lemon juice
- 1 cup all-purpose flour
- 3 tbs salt
- 3 tbs freshly ground black pepper
- 2 quarts peanut or safflower oil
- 1 tbs chopped parsley
- 1 1/2 tsp minced garlic
- Rinse the squid thoroughly and pat dry. Cut the tentacles in half lengthwise and the tubes into 1/2-inch rings. Set aside.
- Combine parsley, garlic, salt, pepper, eggs, flour, and lemon juice. Pour into a large bowl.
- Dredge squid pieces in cornmeal, then wet mixture, then again in cornmeal. Set aside.
- Heat oil in a deep-fryer or cast iron Dutch oven to 400 degrees F. Add squid, 4 at a time, and cook 45 seconds to a minute. Drain on a wire rack and repeat with remaining squid.
- Sprinkle calamari with some more kosher salt and freshly ground black pepper, and serve.
A lot of recipes for calamari call to marinate the squid in an acidic liquid to tenderize them. However, this wouldn't work even if you let it sit for years. See, marinades only penetrate about, at most, 1/4 inch. That isn't far enough to get to the tough connective tissues deep in the center. So throw away all those recipes that call to "tenderize" with acid, and just cook squid either very, very fast, or very, very long.