Fried Squid Oceanic

Fried Squid Oceanic

Ingredients:

Vegetable oil for deep frying
4 lbs small squid, cleaned and cut into 1/2 inch thick rings
Salt and freshly ground black pepper to taste
1 cup flour
3 organically-grown lemons, cut lengthwise into wedges

In a heavy 10- to 12-inch skillet, heat 1 to 2 inches of oil until hot but not smoking hot, or until it reaches a temperature of 375F on a deep-frying thermometer.

Wash the squid under cold running water and pat them completely dry with paper towels. Sprinkle the squid liberally with salt and pepper.

Pour the flour into a shallow bowl or pie plate and drop the squid into the flour (NOT onto the “FLOOR”) a small handful at a time. Toss to coat thoroughly and shake the squid in a small sieve held over the flour to remove the excess.

Carefully submerge the squid into the hot oil and fry for about 2 minutes, or until they turn a light golden brown. As each batch is done, transfer them with a slotted spoon to a baking sheet covered with two or three layers of paper towels, and place warm in a preheated 200F oven while you fry up the remaining batches.

Mound the squid on a heated platter and garnish with the lemon wedges.

Serves up 6 or 8.