Crispy Salt and Pepper Calamari

Instructions

1. 1

   Clean the calamari thoroughly, removing any remaining cartilage. Pat completely dry with paper towels and cut into 1cm (½ inch) rings. Keep tentacles whole.

2. 2

   In a large bowl, combine flour, cornstarch, 2 teaspoons of the sea salt, 1 teaspoon black pepper, white pepper, and garlic powder. Mix well.

3. 3

   Heat oil in a deep pot or wok to 180°C (350°F). Use a thermometer for accuracy.

4. 4

   Working in batches, toss calamari pieces in the flour mixture, shaking off excess. The coating should be light.

5. 5

   Carefully drop coated calamari into hot oil, frying for 2-3 minutes until golden and crispy. Do not overcrowd the pot.

6. 6

   Remove with a slotted spoon and drain on paper towels. While still hot, sprinkle with remaining sea salt and black pepper.

7. 7

   Transfer to a serving platter, garnish with chopped parsley, and serve immediately with lemon wedges on the side.