From craving to table
Instructions
- 1
Pat the squid rings dry with paper towels.
- 2
In a shallow bowl, combine flour, cornstarch, smoked paprika, salt, and black pepper.
- 3
Dredge the squid rings in the flour mixture, shaking off excess.
- 4
Heat 2 inches of vegetable oil in a large skillet or deep saucepan over medium-high heat (about 350°F/175°C).
- 5
Fry squid rings in batches for 2-3 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towels.
- 6
Slice each baguette lengthwise, leaving one edge intact to form a pocket.
- 7
Stuff hot fried calamari generously into the baguettes.
- 8
Serve immediately, squeezed with lemon juice and, if desired, a dollop of aioli or mayonnaise.