Prep time 10 mins Total time 10 mins Serving size: 6
3 cups Grape Seed Oil – for deep-frying
1 LP Squid – cleaned and cut into rings
1 cup Flour
1 tsp Salt
½ tsp White Pepper -freshly ground
2 Meyer Lemons – cut into vedges
Pour enough Vegetable or Grape Seed oil into a heavy large saucepan to reach the depth to 3 inches. Heat over medium high heat to 350 degrees F.
In a large bowl mix the flour, salt, and white pepper. Working in small batches, toss the calamari rings into the flour mixture to coat really well.
Carefully add the calamari to the hot oil and fry until crisp and pale golden, about 1 minute per small batch. Using a slotted spoon, shake of the excess oil and transfer the fried calamari to a paper-towel lined plate to drain.
Serve immediately with lemon wedges.
This recipe was inspired by Tene Shake owner of what was once the “Lattitudes” Restaurant in Monterey, California.