About 1 hour
This recipe is adapted from Esca chef David Pasternack's upcoming "The Young Man and the Sea," which will be published in May.
6 cups olive oil
2 cups canola oil
3/4 cup Wondra flour
1/2 cup cornstarch
1/3 teaspoon sugar
Pinch of cayenne pepper
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
1 pound cleaned squid, cut into 1 1/2-inch pieces
2 lemons, 1 thinly sliced and 1 cut into wedges
1. Combine the oils
in a deep pot. The oil should be 8 inches deep; if it's not, add more canola oil to bring it to that depth. Set the pot over medium heat and bring the oil to 275 degrees.
2. While the oil is heating,
combine the flour, cornstarch, sugar, cayenne pepper, salt and black pepper in a wide mixing bowl.
3. Dredge the squid
and the lemon slices, 4 to 6 pieces at a time, in the flour mixture, shaking off the excess flour before gently lowering the pieces into the hot oil. The pieces should bubble and sizzle but not splatter; lower or raise the flame accordingly. Cook until they are golden brown and crisp, about 5 minutes. Keep an eye on the temperature and do not let it rise above 280 degrees.
4. Use a slotted spoon
to transfer squid and lemon slices to a paper-towel-lined tray. Season with more salt and pepper while the pieces are still hot out of the oil. Serve hot, garnished with the lemon wedges.