Fried Calamari

Fried Calamari (biochemgirl)
(Courtesy of Giada DiLaurentis)

***We like to do this in the deep fryer to hold the temperature of the oil. This is the BEST, BEST, BEST calamari.

Vegetable oil, for deep-frying
1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
2 cups all-purpose flour
2 tablespoons dried parsley
Kosher salt and freshly ground black pepper
2 lemons, cut into wedges
1 cup simple tomato sauce, warmed

Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.

Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt and juice lemon over them when still warm. Serve with the marinara sauce.