Take the calamari out of the bag and place them in a strainer over a deep bowl that will retain the liquids. Cover the bowl with a wet towel or cling film and place it in the fridge.

The calamari is completely defrosted when the rings regain their elasticity.

Rinse the calamari and dry them on kitchen paper. Season lightly with salt and set them aside to absorb it.

Cut the potatoes into very thin slices, strain and fry them in piping hot oil until golden.

Coat the rings of calamari in flour one by one and shake to remove the excess flour. Place the rings one by one in the oil so that the high temperature of the oil is retained. Fry until golden and then place them on kitchen paper so that it absorbs the oil.