Calamari meat is firm with a mild and slightly sweet flavor. The trick to a delicious calamari is to cook it quickly over high heat. Deep-frying it in a simple flour coating gives the calamari a golden brown colour and a supple texture that lets the taste of the calamari shine through.
2 whole fresh squid, sliced
1 cup flour
1 tbsp salt
1 tsp baking soda
4 cups water
Oil for frying
Slice squid into even slices and cut off the end with the tenticles. Soak calamari pieces in a water-soda mixture for 30 minutes. Mix the flour with the salt and set aside. Drain the calamari and immediately toss in the flour mixture to evenly coat the calamari.
Use a light oil like canola to fry the calamari. Heat the oil over high heat and drop in the calamari one at a time. Using a perforated spatula, move the calamari apart. Cook for 3 to 4 minutes and place on a paper lined plate to absorb the oil.
Transfer to a serving dish and squeeze lemon to drizzle the juice over the calamari.
Serves 2 to 4.