Crispy Calamari
Crispy calamari with a double coat of cornmeal and a very short trip through hot oil. The contributor makes a pointed case against acid marinades, noting they only reach about ¼ inch into the squid and cannot soften the tough tissue at the center. The answer here is speed: 45 seconds to a minute at 400°F keeps the rings tender, while the cornmeal gives a gritty, golden crust.
Instructions
Rinse the squid well under cold water and pat it dry with towels. Cut the tentacles in half lengthwise and slice the tubes into rings about ½ inch wide, then set them aside.
In a large bowl, stir together the parsley, garlic, salt, pepper, beaten egg, flour and iced lemon juice to make a wet mixture.
Coat each piece of squid in cornmeal, dip it in the wet mixture, then coat it in cornmeal a second time. Set the coated pieces aside.
Heat the oil in a deep-fryer or cast-iron Dutch oven to 400°F. Fry the squid about 4 pieces at a time for 45 seconds to a minute.
Lift the calamari out and drain it on a wire rack, then fry the remaining squid in the same way.
Sprinkle the hot calamari with a little more kosher salt and freshly-ground black pepper, and serve right away.
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