Recipe information
Total Time
30 min
Yield
Makes 4 main-course servings
Ingredients
6 to 7
cups vegetable oil
1
pound cleaned squid (preferably small), bodies cut into rings and tentacles left whole
1
/2 cup cornstarch
1
/2 teaspoon table salt
1
/2 teaspoon black pepper
Special Equipment
a deep-fat thermometer
Need to make a substitution?
Preparation
Step 1
Put oven rack in middle position and preheat oven to 200°F.
Step 2
Heat 2 inches oil in a deep 4- to 5-quart heavy pot over high heat until it registers 390°F on thermometer.
Step 3
Dredge one third of squid in one third of cornstarch, shaking off excess, then fry, stirring occasionally, until crisp and just barely beginning to turn pale golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain, then transfer to a baking sheet and keep warm in oven. Coat and fry remaining squid in 2 batches in same manner, returning oil to 390°F between batches. Toss squid with salt and pepper and serve immediately.