Ginger Calamari

Adapted from Michael Symon's recipe, printed in The Soul of a Chef by Michael Ruhlman
Yield: 3 servings

1 whole squid, cleaned
2-inch piece of ginger, peeled and grated
1 cup ginger ale
3/4 cup flour
2 tbsp ground black pepper
oil for frying

  1. Cut squid into rings.
  2. Toss with ginger. Let sit for 1 to 4 hours in a small container.
  3. Add ginger ale and let marinate overnight.
  4. Combine flour and pepper.
  5. Toss calamari with flour mixture to coat.
  6. In a high-sided pan, heat an inch of oil to 365F.
  7. Gently place a few calamari rings in the oil and deep-fry until golden brown, about 1 or 2 minutes per piece.
  8. After removing from oil, place on a plate lined with paper towel. Salt the hot calamari.
  9. Serve immediately.