• 1 pound calamari, cleaned (Ask at the Fish Market for the smallest calamari they have,
and smile real BIG while asking them to clean it for you!)
• 6 cups vegetable or sunflower oil
• 2 cups fine cornmeal
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 2 lemons
Preheat the oven to 250, and place a baking tray or ovenproof platter lined with paper towels on the center rack. Slice the calamari into thin rings, approx 1/4 to 1/2 inch. Heat the oil in the deep fryer to 400 F. In a wide, shallow bowl, whisk together the cornmeal, salt, and pepper. Working in small batches, dredge the calamari in cornmeal, and lower into the hot oil with a slotted spoon or skimmer. Cook 3-4 minutes, or until light gold.. Remove each batch to the tray in the oven. Be sure to allow the oil in the fryer to heat back up to 400 for each batch, to avoid soggy calamari. When all batches are cooked, arrange on a large plate with lemon wedges and serve immediately.
Copyright © 2006 by Michael DeSimone and Jeff Jenssen. All rights reserved.