- Vegetable oil (for deep-frying)
- 2 cups all-purpose flour
- 2 tablespoons dried parsley
- 1 pound clean squid with tentacles, bodiesÂ cut into Â˝-inch-thick rings
- 2 lemons, cut into wedges
- 1Â˝ teaspoons salt
- 1 cup Marinara Sauce, warmed
Calamari means â€śsquidâ€ť in Italian. Italians love squidÂ and they prepare them in lots of different ways, but oneÂ of their favorites is fried, either eaten alone or as part ofÂ a fritto misto (a selection of fried seafood). Itâ€™s all about the calamari itself, not aboutÂ the thick, gooey coating that they are often covered with.Â But best of all they are super-duper easy.
- In A Large, Heavy Saucepan, add enough oil to reach theÂ depth of 3 inches and heat over a medium flame to 350Â degrees F. In a large bowl, mix the flour and parsley.
- Working in batches, toss the squid into the flour mixtureÂ to coat. Carefully add the squid to the oil and fry untilÂ crisp and very pale golden, about 3 minutes per batch.
- Using a slotted spoon, transfer the fried calamari to aÂ paper-towel-lined plate to drain.
- Place the fried calamari and lemon wedges on a cleanÂ plate. Sprinkle with salt and serve with the marinaraÂ sauce.
- If you donâ€™t have a thermometer to check the oilÂ temperature, there are two ways to test the oil. One isÂ by dropping a small piece of bread into the oil. If itÂ sinks to the bottom of the pan, the oil is too cold, andÂ if it burns immediately, the oil is too hot; but if theÂ bread sizzles slowly, the oil is just right. The other is toÂ place the end of a wooden spoon into the oil; if theÂ end sizzles, the oil is ready.