Slice the mantles into ½ inch rings (about 1 ½ cm). Cut the fins into strips. Leave the tentacles as they are or if large cut them in half lengthwise.
Mix the semolina flour and 00 flour.
Have ready a paper towel lined wire rack and set it over a baking sheet on which to drain the fried calamari.
Pour the oil into a deep frying pan and heat to 340ºF-356ºF (170-180ºC). Check with a thermometer.
When the oil is ready, add a handful of prepared calamari to the flour mixture. Toss well to coat all over.
Put the coated calamari into a fine sieve to shake off the excess.
Carefully transfer the coated calamari into the hot oil. Stir to separate and cook for 1-1 ½ minutes or until golden brown.
Use a slotted spoon to remove from the hot oil and drain the prepared wire rack. Sprinkle with salt while hot.
Repeat with the remaining calamari.
Serve immediately with lemon wedges.
Notes
Ask your fishmonger to clean the calamari for you. It is easy to clean but much more convenient to bring it home cleaned.
If you can't find semolina flour, simply use all 00 flour or even bread flour is really good.
You can substitute peanut oil or light flavored olive oil for the sunflower oil.
Tips for Success
Choose the freshest calamari.
Cut the calamari mantle, which is the body or hood part, into thick rings.
Use the correct temperature. Heat your oil to around 350°F (175°C).
Shake off any excess flour before frying to achieve a thin, barely noticeable batter.
Don't overcrowd the pan when frying and cook quickly.
Drain well on paper towels.
For more tips and information, please scroll up to read more.Please note that the nutritional information doesn't include oil because this is very dependant on the conditions of the frying. If you have dietary concerns about fat in this recipe perhaps try my Italian Almond Cake instead.