Crisp Calamari
Yield:6
2 squid, cleaned
2/3 cup flour
2 tsp grated lemon, rind
1/2 tsp salt
1/2 tsp pepper
1 cup vegetable oil
6 lemon, wedges
With sharp knife, cut squid crosswise into rings.
In bowl, combine flour, lemon rind, salt and pepper; add squid rings and tentacles, in batches, and toss to coat.
In skillet, heat oil over medium-high heat; cook squid, turning once, in batches and without crowding, for 2 to 3 minutes or until golden.
Drain on paper towel-lined plate. Serve with lemon wedges.
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