This tweaked version of fried squid yields a crispy result.
1 1/2 pounds squid, cleaned
2 cups flour
1/4 teaspoon cayenne pepper
1 1/2 cups beer
vegetable oil for frying
salt to taste
1. Slice squid bodies into 1/4-inch rings. Keep tentacles whole or cut in half lengthwise. Dry thoroughly with paper towels.
2. Combine 1 cup of flour with cayenne pepper in a deep bowl. Mix well, and have a strainer near the bowl.
3. Place the remaining cup of flour in a second bowl, and slowly pour in beer. Whisk only until flour and beer are combined (do not whisk until smooth).
4. Heat 3 inches of the oil in a deep, straight-sided saucepan or kettle to 375 degrees. When oil is hot, dip a few pieces of the squid in the seasoned flour, place squid in strainer, and shake off any excess flour. Dip the squid in the beer batter, making sure that you evenly coat each piece, and then carefully drop the squid into the oil. (It is important that you do not fry too many pieces of squid at once or the oil temperature will drop.) Fry squid, turning them once, for 3 to 4 minutes, until they are deep golden brown. Remove squid and place on a tray lined with paper towels to drain. Sprinkle with salt immediately.
5. Move cooked squid to baking sheet and keep warm in a preheated 300 degrees oven while you fry the rest. Serve immediately.
This tweaked version of fried squid also yields a crispy result, with a little extra flavor and texture in the coating.