calamares/fried squid

9:18 AM | Labels: crispy fried

SERVES 3-4 as an Appetizer
2 large frozen (or freshly prepared) squid tubes; OR 3-4 medium tubes. If frozen, thaw quickly in a bowl of cool water.
1/2 cup semolina flour (a type of granular wheat flour available at health food or specialty food stores)
1/2 tsp. salt
1/8 tsp. dried crushed chili OR cayenne pepper
1/8 tsp. 5-spice powder
pinch ground white or black pepper
1 cup (or more) vegetable oil (such as canola) for frying
optional: bed or lettuce or fresh coriander for serving
Thai sweet chili sauce for serving (available in most supermarkets)

Place semolina flour in a shallow bowl or spread over a plate. Stir in the salt and spices. Set aside.
Place squid tubes horizontally in front of you on a cutting board. Using a sharp knife and cutting towards you, simply make slices about 1/2 inch wide. This will create rings that are about 1/2 inch wide.
Open up the calamari rings and roll them one by one in the flour and salt mixture until they are covered. Place floured rings on a clean plate next to the stove.
Pour oil into a small or medium-sized frying pan (the larger the pan, the more oil you will need). The oil should be about 1 inch deep.
Turn heat to medium-high, until the oil begins to bubble or "move" from the bottom of the pan. To test if oil is hot enough: using a pair of tongs, dip one of the calamari rings into the oil. If it sizzles and begins to cook, the oil is ready. Turn heat down to medium to prevent oil splattering.
Place as many rings into the oil as can comfortably fit at one time. Fry about 1 minute, then turn the rings over to cook on the other side. The calamari should turn a light golden brown. Avoid over-cooking, or the calamari will turn rubbery.
When rings are done frying, remove from the oil and place on an absorbant towel or paper towel to drain.
Serve immediately while still hot. If desired, place calamari on a bed of lettuce or fresh coriander. Serve with the Thai sweet chili sauce, and ENJOY!