Deep-Fried Tiny Squid(Calamaretti Fritti)

1. 1

   Clean the squid, cutting the bodies into rings and the tentacles in half.

2. 2

   Dredge all the pieces by shaking them in a sturdy bag with the flour.

3. 3

   Bring the frying oil to a high heat (375u00b0).

4. 4

   Drop the fish in a few at a time, so that the pan is full but not overcrowded.

5. 5

   Keep turning the pieces as they become golden and remove them with a slotted spoon when they are really crisp and thoroughly golden.

6. 6

   Drain on paper towels on a cookie sheet and sprinkle with salt.

7. 7

   Serve on a hot platter with the lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.