1lbsquidcleaned and sliced into ⅓ - ½ inch rings (head kept intact or halved)
Juice from ½ lemon
3large egg whiteslightly beaten
¾cupcornstarch
¾cupall purpose flour
1teaspoonsalt
½teaspoonground black pepper
1 ½teaspoonsgarlic powder
1teaspoononion powder
1teaspoonpaprikaoptional
Canola oilfor deep frying
Calamari Dip:
½cupmayonnaise
1heaping tablespoon sweet pickle relish
*Combine and mix well
Equipments:
Sieveto shake off excess flour from squid
Baking sheet lined with wire rackto drain fried calamari
Strainerspider strainer or tongs
Candy thermometeroptional
Instructions
Marinate the squid pieces in lemon juice for 30 minutes.
Place the egg whites in a bowl and beat lightly. In a bigger bowl, add cornstarch, flour and dry spices. Whisk until well combined.
Heat the oil to 375F (You’ll need about 1 ½ - 2 inches of oil). Dip the marinated squid (a few at a time) in the beaten egg whites. Then, into the seasoned flour. Toss and shake off excess.
Fry in the preheated oil for 1 - 2 minutes or until crisp and light golden. Transfer to a wire rack while you cook the rest. Calamari can easily turn rubbery when overcooked. Color will still be light when cooked. Also, fry a few at a time to maintain the oil temperature.
Serve immediately with tartar sauce (recipe above) or sweet chili sauce.