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The best way I know is the simplest: dip the calamari in milk, toss in flour (Wondra is great, if you can get it), shake off excess, drop in hot oil until golden (just a few seconds), drain, and sprinkle with salt. Serve immediately -- holding anything fried will affect crispness.
 

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How nice to be agreed with! ;)

Point of explanation: at the restaurant, we would have one large round sieve/strainer sitting with its bottom in the pan of milk, and another on top of the pan of flour. So it was easy to throw a portion into the milk, swish it around, pull out the strainer to shake off the excess, dump the calamari from that strainer into the one in the flour, scoop flour on top and shake it around, then shake off the excess before dropping it into the fryer basket. Very fast, very clean (no flour/milk gunk on your hands). This would work with flour, flour+cornmeal, just about any dry coating.
 

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Sounds delicious! Fried calamari, though, can be great so long as it's not heavily breaded or battered, and not greasy.

You (castlebravo) might like it the way I did it for T-Day (had a non-meat-eating guest): marinated whole bodies in olive oil with a little lemon juice, oregano, S&P, and hot pepper flakes. Then laid them in a very hot cast-iron pan for about one minute per side. Now THAT was good! :lips:
 
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