Crispy Classic Italian Fried Calamari: Calamari Fritti

Clean calmari by taking out the spine and innards, pulling off the skin, cutting off the head and saving the tentacles

Cut the body into 1/4 inch rings; rinse and pat dry calamari

Toss in flour when oil is at temperature

Place oil in deep frier or pot; heat to 375 F

Toss calamari in flour in small batches

Deep fry small batches immediately after tossing in flour for 1 minute to 90 seconds per batch (Do not over fry, or the calamari will become tough instead of tender: taste to test your preferred cooking time)

Place on paper towel to drain fat; salt each batch

Serve immediately with lemon wedges and aioli for dipping, sprinkled with parsley