1 lb clean squid with tentacles
bodies cut into 1/3- to 1/2-inch-thick rings
Vegetable oil for deep-frying
2 cups all-purpose flour (use rice flour for gluten-free option)
2 tbsp minced parsley
Salt and freshly ground black pepper
1 bunch parsley
finely chopped
1 bunch oregano
finely chopped
2 tbsp lemon zest
1 tbsp garlic
1/2 tbsp red chili flakes
2 each lemons
cut into wedges
  • fry pot
For the Calamari
Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees. Mix the flour, parsley, salt and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.
For the Gremolata
Combine all ingredients in a bowl.
To Serve
Plate calamari and sprinkle gremolata over calamari and lemon wedges.