This crowd-pleasing appetizer couldn’t be easier to prepare at home. You can find fresh squid at most seafood markets or in the freezer section. Recipe developed by Khalil Hymore for Food Network Kitchen.
Thoroughly pat the squid dry with paper towels. Slice the bodies into 1/2-inch-thick rings and lay on a paper towel–lined baking sheet along with the tentacles; pat completely dry.
Fill a large saucepan halfway with vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350˚F. Whisk the flour, salt and pepper in a large bowl. Toss the squid in the flour to coat. Transfer the squid to a plate, shaking off any excess flour.
Working in batches, fry the squid in the hot oil until golden, about 2 minutes. Drain on clean paper towels.
Serve the squid with warm marinara sauce and lemon wedges.