1 pound calamari (bodies and tentacles cleaned) bodies cut into 1/2 inch rings
Vegetable oil for frying
2 cups all purpose flour
Fill a heavy stock pot 1/2 way with oil. Heat oil over medium high heat to about 350 degrees. You will know oil is hot enough if you drop a small amount of flour into it and it sizzles on contact.
Pat the calamari dry with paper towels. Dredge in flour and gently drop into the oil. Fry until golden brown, about 3 minutes.
With a slotted spoon transfer onto a cooling rack set over a sheet pan. Season with kosher salt.
Repeat same process with tentacles. They will need to cook a bit longer, about 4 minutes or so. Transfer to cooling rack and season with salt. Transfer to a serving platter and serve with lemon wedges and a bit of fresh chopped flat leaf Italian parsley for garnish.
You can also serve with marinara or your favorite sauce for dipping.