These crisp, golden brown calamari are classic. Lightly seasoned with lemon, salt, and pepper, they are ready to come to the table with only the simplest accompaniment, lemon slices. No special batters here — just flour and fresh-from-the-sea calamari.
- Calamari (Squid) - 1 dozen, small
- Flour - for dusting
- Oil - for deep frying
- Lemons - 2
- Salt and freshly ground pepper
- Lemons - 2, cut into discs
Remove the quills and beaks from the calamari and scrape the skin with the dull side of a knife down to the white flesh. Cut into pieces and rinse in cold water. Drain and dredge in the flour, shaking off the excess.
Heat the oil to 365 F in a deep fryer or deep saucepan. Slip the floured calamari pieces into the hot oil and fry until golden brown, 1 to 2 minutes. Remove with a slotted spoon or wire skimmer and drain on towels. Do not crowd the pan; fry in batches if necessary, and let the oil return to temperature between batches. Season with lemon juice, salt, and pepper.
To serve: Mound calamari in a basket and pass, or mound calamari on individual serving plates. Garnish with lemon discs.