Practically everyone I knows orders fried calamari with cocktails at some point and yet practically no-one makes them at home. Which is unfortunate since, with minimal effort on your part and in about 10 minutes, you will have better, crispier calamari then you could ever have out. And, since no-one makes this at home, your guests will be very appreciative of your efforts.
Though a huge fan of anything hot and crispy, I am not a devotee of deep frying so I shallow fry my calamari. Also, make sure to fry in batches because otherwise you will have mushy calamari, which is really not what you are going for.
This makes a snack with cocktails for 4.
1 lb cleaned, wild squid
1/3 cup flour
1/3 cup cornstarch
1/3 cup olive oil
1 Tbsp Old Bay seasoning
1 lemon
Cut the squid bodies into rings.
Mix the flour, cornstarch and Old Bay together in a bowl. Add the squid rings and tentacles and stir together well. I usually use a fork and lift the squid pieces as I stir to make sure that the squid is being dredged in the flour mixture inside and out.
Heat the oil in a large skillet over medium heat. The Internet tells me that the oil temperature should be 350 but, as a home cook, I am not so scientific. I drop a bead of water in the oil after it has been heating for a couple of minutes and, if it sizzles and the oil bubbles up a bit, I am ready to go.
Shake excess flour off the squid and add to the pan. One pound of calamari will usually coo in 3-4 batches. Cook for 1-2 minutes, shaking the pan from time to time and then remove the squid to a paper towel lined plate to drain. I usually taste a piece at one minute and proceed from there. Repeat until all the calamari are cooked.
Squeeze the lemon over the top and serve with your cocktail of choice. I find Old Bay is salty enough but feel free to add a sprinkling of salt if you feel it is needed.