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