Nigella's Fried Calamari

[Low-N-Slow]

From the Nigella Express Cookbook, this is quick and easy, and not a lot of mess.

12 oz. cleaned fresh squid, OR
16 oz. frozen squid (net 12 oz. after thawing)

1/4 C. semolina flour
2 T. cornstarch
1 or 2 t. Old Bay Seasoning
1 C. peanut oil

If using fresh, slice cleaned squid tubes into 3/4" slices; leave tentacles whole. Heat peanut oil in 3 quart saucepan (oil will be about 1" deep). Mix flour, cornstarch, Old Bay in 1 gallon zipper bag or other suitable sealable container, add squid and shake to coat thoroughly. When oil is good and hot, fry squid in 4 small batches, stirring to flip pieces over until golden brown, a little over a minute per batch. Remove with slotted spoon, and drain on paper towels. Allow oil to recover temp between batches (about 30 seconds). Serve with garlic mayo for dipping (recipe follows).

Serves 2-4 as appetizer.

Garlic Mayo

Finely mince one small clove garlic, and whisk into 1/2 cup good quality mayonnaise.

Notes: You can buy semolina flour in small quantities, in bulk, from Whole Foods. The original recipe calls for 2 teaspoons Old Bay; I cut it to one. Fresh squid is available already cleaned, and in .75 to 1 pound packages at Rouses Vets @ Ridgelake. If more squid is used than the 12 oz. specified, you must increase the coating amounts accordingly. Fry in small batches only; don't crowd the pieces. Just eyeball the doneness by color. An alternative to the garlic mayo is a spicy mayo made from a teaspoon or so of Sriracha chile sauce to 1/2 cup mayo.