Ingredients:

2 lbs. calamari
1 onion, finely chopped
1 cup flour
½ teaspoon cayenne pepper
2 cups vegetable shortening
Salt, to taste
Pepper, to taste

Instructions:

Clean the calamari. Remove the head. Cut the white in very thin slices. Or, for your convenience, you can get tubes of calamari already cut at the fish market. Place calamari on paper towels. Press firmly to remove excess liquid.

In a large bag, combine flour, cayenne pepper, salt and pepper and shake until blended. Toss calamari and onions into the bag. Shake well until the pieces are evenly coated with flour mix.

Heat shortening in large skillet. Over medium-high heat, flash cook calamari in four separate batches, two minutes max for each batch. Blot on paper towels.

Serve hot with Creole mayonnaise.