Fried Calamari

Makes about 3 servings

1½    pounds cleaned calamari, including
         some tentacles
         vegetable oil for frying
11⁄3  cups unbleached, all-purpose flour
2      teaspoons finely chopped parsley
¾     teaspoon granulated garlic powder
¾     teaspoon each: kosher salt and
        freshly ground pepper
        marinara sauce for dipping
        fresh lemon wedges for garnish

Rinse and drain the calamari; place on thick
layers of paper towels, pressing and blotting
them completely dry with another layer of
paper towels on top. Cut the bodies into ½-inch
rings, and cut tentacles into halves or quarters if
large. Heat oil to 360°F in the Cuisinart® 3.4-
Quart Deep Fryer. Preheat the oven to 500°F.
Line two cookie sheets with parchment paper. Put the flour, parsley, granulated garlic, salt and
pepper into a jumbo, resealable food storage
bag. Working with about a quarter of the
calamari at a time, drop calamari into the bag,
seal and shake. Squeeze the sides of the bag to
completely coat the calamari. Take care that the
pieces are individually coated and not stuck
together. Remove from the bag and place on a
baking sheet lined with plastic wrap. Repeat
until all the calamari have been coated evenly
with flour mixture.
Gently add calamari to hot oil, about 1 to 1½
cups at a time, trying to let all the pieces drop in
separately. Do not crowd the calamari, because
crowding will drop the temperature of the oil.
The calamari will be pale golden and just
cooked in about 40 to 60 seconds. Do not
overcook – they will become tough. Lift the
calamari out, using a slotted spoon or metal
skimmer, and drain in a single layer on prepared
cookie sheets. Repeat with the remaining
calamari. When all the calamari have been fried,
reheat them in the 500°F oven for several
minutes. Sprinkle lightly with a little more salt,
and serve with warm marinara sauce for dipping.