Calamari (Wilmington Style)

  • Flour
  • Pinch of cayenne
  • Salt
  • 2 - 2 1/2 pounds squid, tentacles removed
  • and kept whole, body cleaned and cut into 1-inch rings
  • Olive oil for frying
  • Lemons

1. Combine flour, cayenne and salt in a shallow dish. Dredge the squid in the flour mixture.

2. Heat two inches of olive oil in a large heavy skillet and deep-fry the floured squid rings in batches until golden and crisp. Remove and drain on paper towels. Serve immediately, with cut lemon wedges on the side.

Yield: 6-8 servings Opa Baby!