Fried Calamari

Ingredients

• 1.5 pounds squid
• 2 tbsp fresh parsley leaves – finely chopped
• 1 cup all-purpose flour
• 2 quarts peanut oil
• 1 tsp fine sea salt
• lemon – cut into wedges (for serving)

Instructions

1. If whole, clean the squid: pull the head from the body, remove the clear quill and innards, peel off the purplish skin, trim the tentacles just below the eyes and discard the beak, then rinse; slice the tubes into 0.5-inch rings, leave tentacles whole, and pat everything very dry with paper towels.
2. Finely chop the fresh parsley leaves; set aside.
3. Pour peanut oil into a deep, heavy pot to a depth of 2–3 inches and heat to 360°F, using a thermometer; set a wire rack over a sheet pan for draining.
4. Put all-purpose flour into a wide, shallow bowl.
5. Working in small handfuls, toss the rings and tentacles in the bowl to coat lightly, shake off excess, and slip into the hot oil; fry 60–90 seconds until curled, pale golden, and crisp.
6. Using a spider or slotted spoon, lift to the rack and immediately season with fine sea salt.
7. Allow the oil to return to 360°F between batches and repeat until all pieces are fried.
8. Pile onto a warm platter, sprinkle with the chopped herb, and serve at once with lemon wedges.