To make crispy fried calamari, heat the oil in a large, deep skillet or wide pot over high heat. If you have a thermometer, the temperature should be around 365–375°F (185–190°C).

In a bowl, combine the flour, salt, cornstarch, and cornmeal. Mix with a spoon. After thoroughly draining the squid, dredge the rings in the flour mixture.

Take a handful of coated squid rings and place them in a fine mesh strainer. Shake 2–3 times to remove excess flour and separate the rings.

Drop the rings gradually into the hot oil, making sure they stay separated and don’t stick together. The hot oil should cover all the squid. Let them brown on one side, then turn them 1–2 times with a slotted spoon to brown evenly.

Remove the calamari to a dish lined with paper towels and let drain for 1–2 minutes. Enjoy them hot—they’re crispy and irresistible. Note: Adding lemon juice on top will soften the crispy calamari.