Preparation:
In a shallow dish, season flour with salt and pepper.

If using tubes, slice into ½ inch wide rings.

Rinse squid under running water. Pat dry with paper towel.

In a heavy-bottomed pan, pour about 2-3 inches of oil. Heat oil to 360°F – 375°F (185°C – 190°C).

Toss squid in seasoned flour and shake off excess. Place squid in hot oil and cook until golden (about 3 minutes). Fry in 4 batches to maintain ideal oil temperature. Do not overcook or the squid will be rubbery.

Using slotted spoon, transfer to paper towel–lined plate. Adjust seasoning.

Serve the fried calamari with marinara sauce, tartar sauce, cocktail sauce or garlic butter.