Cumi Goreng

Instructions

1. Prepare 1 pound calamari rings by thawing them if they are frozen. Pat the rings dry and place them into a bowl.
2. Pour 1 cup whole milk and l1 tablespoon lemon juice over the rings and stir to combine and coat the rings evenly in the milk mixture.
3. In a separate bowl whisk together 1 ½ cups all-purpose flour, ¼ cup cornstarch, ½ teaspoon salt, 1 teaspoon dried dill, ½ teaspoon paprika, and ½ teaspoon pepper. Remove the rings from the milk mixture, allowing excess liquid to drip off, and toss them in the flour mixture.
4. Place the breaded calamari rings onto a plate or sheet pan and prepare a second plate or sheet pan by lining it with paper towels.
5. Heat about an inch of vegetable oil for frying in a large skillet over medium-high heat. When the oil is hot carefully place the battered calamari into the hot oil and fry them for about 3 minutes until they are golden brown.
6. When the calamari is finished frying place them onto the paper towel-lined plate or sheet pan. Work in batches until all the calamari is finished and serve fresh with lemon wedges.