The trick for lighter fried food is heating the oil to the right temperature (between 350F and 375F). It is helpful to have a candy thermometer to check the temperature. It is also important to use oil with high smoking point, like grape seeds oil or canola oil.
- 1 pound clean squid with tentacles, bodies cut into 1/2-inch-thick rings
- 1 cups all-purpose flour
- 1 cup cornmeal (or semolina)
- Salt to taste
- Cayenne pepper to taste
- Canola Oil or Grape seed oil for deep frying
Mix the flour, cornmeal, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat.
Pour about 2 inches of oil in a saucepan. Heat the oil to 350F on medium heat.
Carefully add the squid to the oil and fry until crisp and golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a rack on top of baking pan lined with paper towels to drain.