Vegetable oil, for deep-frying
1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
2 cups all-purpose flour
2 tablespoons dried parsley
Salt and pepper
2 lemons, cut into wedges
1 cup simple tomato sauce or jarred marinara sauce
Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. In a plastic ziploc bag, Mix the flour, parsley, salt, and pepper. Working in small batches, toss the squid into the flour mixture to coat. Add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Transfer the fried calamari to a paper-towel lined plate to drain. Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.
