Deep-fried squid

Ingredients:

• 900 g of cleaned squid
• 2 cups of flour
• 1 teaspoon coarse salt
• 1 teaspoon freshly ground black pepper
• Vegetable oil, for deep-frying
• Marinara sauce, heated, for serving
• Lemon wedges, for serving

Preparation:

1. Dry the squid thoroughly with paper towels. Slice the body into 1-cm-thick rings and place them on a paper towel-lined baking sheet, along with the tentacles; pat dry again with paper towels.
2. Fill a large saucepan halfway with vegetable oil and heat over medium-high heat until a deep-fry thermometer reads 175°C (350°F). Combine the flour, salt, and black pepper in a large bowl.
3. Dredge the squid in flour to coat. Shake off any excess and place on a plate.
4. Fry the squid rings, a few at a time, in hot oil until golden brown, about 2 minutes. Transfer to clean paper towels to drain excess oil.
5. Serve the calamari with warm marinara sauce and lemon wedges.