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1
Clean calamari according to the directions on page 40.
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2
Detach the wings (fins) from the body and cut them in half from base to tip.
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3
Cut the body sac into 1/4-inch rings.
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4
If the tentacles are larger than bite-size, cut them in two lengthwise.
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5
Drain all pieces well in a colander, pat them as dry as possible in a cloth towel, and divide into two batches.
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6
Heat 1 1/2 cups of the oil in a very large (12- to 14-inch) skillet over medium-high heat until it registers 375 F on a frying thermometer.
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7
(To cook the calamari without a thermometer, see next paragraph.)
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8
While the oil heats, dredge half the calamari in flour to coat all sides evenly.
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9
Bounce the calamari in a sieve to remove excess flour.
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10
When the oil reaches temperature, or when one coated calamari ring gives off a lively sizzle when lowered into the oil, add the coated calamari a few pieces at a time.
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11
Fry, carefully tilting the skillet as necessary so the oil reaches all pieces, until golden on one side, about 2 minutes.
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12
Turn the calamari and fry until the second side is golden, about 2 minutes.
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13
Remove the calamari with a skimmer or slotted spoon and drain them on a paper-towel-lined baking sheet.
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14
Discard the oil and repeat with the remaining oil and second batch of calamari.
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15
Sprinkle evenly with salt and serve immediately.
