1poundsquidslice the squid bodies into rings and reserve the tentacles
3cupspeanut oilor amount needed for frying
4medium eggs
2/3cupall-purpose flour
4tablespoonssemolina flour
Fine sea saltto taste
1lemonfor garnish (cut into wedges)
Instructions
Rinse the squid pieces in running water and pat completely dry with paper towels.
In a large high-walled, heavy-bottomed pot over medium-high heat, heat several inches of oil to 350 F or until a small cube of bread dropped into the oil browns in about 30 seconds.
Place the flour in a shallow bowl. Lightly beat the eggs in a large mixing bowl. Place the semolina in a small bowl.
Dredge the calamari rings in the flour, shaking them to remove excess. Dip the floured rings in the egg and then in the semolina.
Fry dredged calamari in several batches to avoid overcrowding, until crisp and lightly golden, about 1 to 2 minutes.
Using a fine-mesh spider or a slotted spoon, transfer the fried calamari to a paper towel-lined plate to drain.
Season to taste with salt and serve immediately with lemon wedges.