Fried Calamari

Everyone's favorite appetiser is easy peasy!

serves 6

1 1/2 pounds squid

8 cupa canola oil

1/2 cups flour

1/4 cup cornstarch ( keeps batter from splattering)

1/2 tsp cayenne

1/2 tsp sea salt

lemon wedges

clean squid and remove all inedible bits.

holding squid remove head and tentacles and set aside

rinse squid under cold water rubbing off purplish skin.

pull out and discard "PEN" clear long plastic like skeleton from center of tube

on cutting board, pull off and discard fins from tubes

cut off and discard eyes and head from tentacles, keeping tentacles attched on ring on top

squeeze hard beakfrom center of tentacles and discard

cut tubes crosswise 1/2 inch wide rings and pat dry with paper towels

heat the oil n a deep pot or dutch oven to 375 degrees

meanwhile in a large plastic bag shake togather flour cornstarch, cayenne, salt.

all at once addtentacles and rings to the flour mixture and shake to coat.

transfer to sieve and lightly shake to remove excess flour

fry in batches for 1- 1/2 min until golden

using slotted spoon transfer to paper towels to remove excess oil

tip: if you don't have an oil thermometer

if oil is hot enough it should bubble vigorously after dropping in one piece of floured calamari and should turn golden in 1- 1 1/2 min.

Note; after each batch of calamari is fried please wait til oil reheats to it's original temperature before putting in the next batch otherwise the calamari will be soggy if the oikl is not hot enough!