Serve with lemon wedges and Smoked Tomato Sauce(Prosciutto-Wrapped Monkfish)more
g fresh squid
cup all purpose flour
cup unsweetened graham cracker crumbs
tsp salt and pepper
Clean the calamari and carefully peel off any skin with your fingers:it should come off relatively easy.Pull the tentacles out of the bodies. Cut the tentacles just above the eyes and beak and reserve.Carefully reach inside the cavity of the squid and feel for the clear quill.It will pull out easily.Squeeze any exess mass out of the body.Keep the tentacles wholr and cut the body into 1/2 cm rings.Pat dry with paper towels. In a large bowl,mix the flour,graham cracker crumbs,slt,and pepper.Add the cleaned,chopped calamari body and tentacles and dredge thoroughly.Shake off excess crumbs and place the calamari in the fryer.If you do not have a large fryer,make 2 or 3 batches-do not overcrowd the oil or the temperature will drop too much.Fry briskly for 2 min.or until the outsides are crunchy.Do not overcook. Remove the calamari from the oil and place them in a bowl that has been lined liberally with peper towel to absorb excess oil.Sprinkle salt on the calamari whail they are still hot.Repeat with the remaining squid.