Fried Calamari

1 1/2	pounds	squid tentacles and tubes cleaned, tubes cut into 1/4" to 1/2" rings, tentacles cut in half
1	cup	self-raising flour
1	cup	seasoned bread crumbs. run in a food processor to make them a smaller grit
2	cups	buttermilk or regular milk
1		egg
1/2	tsp	cayenne (use more for a little more zing)
		salt and fresh cracked black pepper, to taste
		oil for frying
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2	cups	Jim's breading mix can be substituted for the flour and bread crumbs
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1	mix 1/4 cup flour, 1 cup bread crumbs, cayenne pepper, and salt & black pepper. put mix into a 1 gallon zip-lock or a paper bag and set aside
2	put 3/4 cup of flour into a zip-lock or paper bag and set aside
3	whisk milk and egg together in a bowl to make an egg wash
4	add enough oil for deep frying into a heavy pot ( Dutch oven ) or a deep fryer and heat the oil. use a suitable oil for higher heat. you want keep the oil between 375° and 400° while frying.
5	clean and cut the tubes and tentacles to size, rinse in cold water. Keep cut pieces in a bowl of ice water til you are ready to use.
6	remove a small batch of rings from the ice water and pat dry with a paper towel.
7	now place the small batch of rings into the bag with the plain flour and shake to coat the rings good. When you remove the rings, shake off any excess flour
8	now put the floured ring in the egg wash, coat good. remove them with a slotted spoon. let excess egg wash drip off.
9	now place the rings in the bag with the bread crumbs and seasoning, shake them to give them a good coating. shake off any excess when removing.
10	gently add the rings quickly ( one at a time, to prevent sticking together ) to the hot oil.
11	fry the rings for 30 seconds to 1 minute ( depending on size of rings ) til golden colored. watch close, this goes very quick.
12	remove from fryer with a slotted spoon and let them drain on a plate covered with paper towels.
13	serve them hot with your favorite dipping sauce

Tips

DO NOT OVER COOK, Calamari will get tough if over cooked.

The high frying temp is key to quick and crispy rings. fry in small batches, they will fry quicker and the oil will stay hot and always let the oil come back to temp between batches or the rings can get soggy.