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1
Halve peperoncini and discard stems and seeds.
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2
Rinse and pat dry, then mince enough to measure 1/4 cup.
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3
Stir into mayonnaise in a small bowl.
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4
Rinse squid under cold running water and lightly pat dry between paper towels, leaving some moisture so rice flour will stick.
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5
Leave tentacles whole and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings, then reserve separately on paper towels.
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6
Heat 2 inches oil in a 4- to 5-quart heavy pot (4 inches deep; preferably cast-iron) over high heat until it registers 390F on thermometer.
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7
Preheat oven to 200F.
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8
While oil is heating, whisk together flour, 3/4 teaspoon salt, and 1/2 teaspoon black pepper in a shallow bowl.
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9
Have ready a medium-mesh sieve in another shallow bowl.
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10
Dredge a small handful of squid rings in flour mixture, tossing to coat well.
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11
Transfer to sieve and shake over other bowl to remove excess flour.
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12
Return excess flour to first bowl.
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13
Fry floured rings in oil, stirring to separate, until golden, about 1 minute, then transfer with a slotted spoon to dry paper towels to drain, arranging in 1 layer.
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14
Coat and fry remaining rings in about 3 more batches in same manner, returning oil to 390F between batches.
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15
Transfer fried and drained rings to a shallow baking pan in 1 layer and keep warm, uncovered, in middle of oven.
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16
Coat and fry tentacles in 2 or 3 batches until golden, about 1 1/2 minutes per batch, returning oil to 390F between batches and transferring as fried to paper towels, then to baking pan.
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17
Serve with peperoncini mayonnaise for dipping.
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18
*Available in the Latino section of many supermarkets, natural foods stores, Kalustyan's (800-352-3451), and The Baker's Catalogue (800-827-6836).
