Fried Calamari

Directions

1. Over medium-low heat in a medium stock pot or sauce pan, heat oil to 350 degrees F. A candy thermometer is very useful here. I like heating the oil at lower heat, rather than cranking it up and having way-too-hot oil.
2. Cut squid tubes into ½” rings. Set aside.
3. Mix flour and masa harina in a medium bowl. Set aside.
4. When oil has reached temperature, carefully and quickly drop some parsley leaves in oil. The leaves will spurt, so be careful. Wear long sleeves and stand back. If you have a splatter screen, use it! Fry in small batches for a few seconds and remove with a spider strainer to a paper towel-lined cooling rack.
5. Dredge lemon slices in flour mixture. When oil comes back up to temperature, shake off excess flour and fry 4 or 5 slices of lemon for a minute or so, until just beginning to brown. Remove to the paper towel-lined cooling rack. When oil is hot again, repeat with the remaining lemon slices, making sure not to crowd them. Continue until all the lemon slices are fried.
6. Dredge a small handful of calamari rings and legs in the flour mixture. Using the spider strainer, shake off the excess flour and gently lower the calamari into the hot oil, making sure to separate the pieces. Fry for about 2 to 3 minutes, or until golden and crispy. Remove to the paper towel-lined cooling rack. Season generously with kosher salt. Repeat with the remaining calamari.
7. Alternatively, you can pan-fry the flour-dusted calamari in about a 1/2" of hot oil, like my mother does, until golden brown all over. Season generously with salt. I prefer this method when I'm not frying the parsley and the lemon slices.
8. Serve IMMEDIATELY, no dilly-dallying allowed, garnished with the frizzled parsley leaves, sprinkle of minced parsley, fried lemon slices, lemon wedges and sriracha mayo.