(Calamaretti Fritti)


3 lb. fresh or frozen tiny squid
1/2 c. flour
vegetable oil for deep-frying
salt to taste
2 to 3 lemons, cut into wedges


Clean the squid, cutting the bodies into rings and the tentacles in half. Dredge all the pieces by shaking them in a sturdy bag with the flour. Bring the frying oil to a high heat (375°). Drop the fish in a few at a time, so that the pan is full but not overcrowded. Keep turning the pieces as they become golden and remove them with a slotted spoon when they are really crisp and thoroughly golden. Drain on paper towels on a cookie sheet and sprinkle with salt. Serve on a hot platter with the lemon wedges.