The best part of good calamari? The balance between tender squid tubes and crispy little tentacles. If done right the tentacles should explode in your mouth like pop rocks, while the tubes are still tender and don’t require much chewing. The key for that texture, as in most squid recipes, is timing.
As for the breading, this is a very lightly breaded calamari. Calamari breading frequently involves not only flour but also cornmeal. A lighter breading leads to a fresher taste but a more uniform texture with less crunch. Try adding in a half part cornmeal to each part flour for something different.
Fried Calamari(serves 2 as an appetizer)
Clean squid. Cut tube into 1 cm rings and leave tentacles whole. There is a great video on how to clean squid available on youtube. Rinse and dry squid as much as possible. Combine oregano and flour on a plate. Heat oil to ~365F.
Sprinkle squid with salt and pepper and in batches toss in flour mixture. Carefully add batches of squid to oil and fry for about 3 minutes or until just lightly browned. Drain on paper towels and sprinkle with salt. Store in a warm oven while you fry the rest.
Serve immediately with lemon wedges and sweet chili sauce for dipping.