Squid is inexpensive, requires almost no prep, and cooks in minutes. So why aren't you frying it?
WHY THIS RECIPE WORKS
Our fried calamari features tender, lightly springy squid encased in a crispy, lacy, golden-brown crust. Slicing the squid bodies into ¾-inch-thick rings prolonged tenderness during frying. Dipping the squid in milk helped just enough of th...