1 pound squid, cut into ⅓-inch thick rings
1½ cups all purpose flour
½ cup polenta
Salt and pepper
Lemon, for serving
Mix flour and polenta in a bowl with 1 tablespoon salt and 5 to 6 grinds of black pepper. Use a fork to combine. Toss squid pieces in the flour-polenta mixture until coated.
Fill the bottom of a cast iron pan with vegetable oil until the oil is 1½ inches deep. Heat over medium-high heat until it’s very hot—to check, flick a bit of flour in the oil and if it starts sizzling immediately, it’s ready.
With a slotted spoon, add the calamari carefully to the oil in a single layer (you may have to do multiple batches). Fry for 1 to 2 minutes, until they’re a pale golden color. Remove with a slotted spoon and drain on a plate lined with a paper towel. Repeat with a second batch if necessary.
Eat the calamari when they’re piping hot with a squeeze of lemon and some marinara sauce if you like!