2 pounds calamari, cut into small rings
2 cups flour
1 cup Semolina or cornmeal
Garlic salt and pepper to taste
Vegetable oil for frying
Garnish: chopped parsley
- Mix flour, cornmeal, garlic salt, and pepper together in large bowl.
- Heat oil in a heavy iron skillet. Toss the calamari in the seasoned flour mixture. Sift extra flour mixture off and place calamari into skillet. Fry each batch until golden and crispy.
- Drain calamari on paper towels to absorb extra oil and serve warm. Garnish with parsley.
- from the Zorza Family Recipe Files, Charleston, SC