Pat the 1 ½ lb fresh or thawed squid (calamari) cleaned, bodies cut into ½-inch rings, tentacles kept whole rings and tentacles thoroughly dry with paper towels — moisture is the enemy of a crispy crust. Season lightly with ¾ tsp fine sea salt plus more for seasoning after frying and set aside on a plate. Place a Wire Rack over a Baking Sheet and set near the stove.

Crack 2–3 1 large egg lightly beatens per serving into a Mixing Bowl. Add a pinch of salt and a few grinds of black pepper. Whisk until fully combined — no white streaks. Optional: add 1–2 tbsp milk (richer) or water (lighter) per serving. Use a nonstick or well-seasoned carbon steel pan. Have a Rubber Spatula or Wooden Spoon ready before the pan goes on heat.

Add ½ tbsp unsalted butter to a Skillet. For creamy curds, use medium-low or low heat. For firmer eggs in less time, use medium — no higher. Once butter melts and coats the pan, pour in your whisked eggs. Let sit undisturbed 20–30 seconds until edges just begin to set. Using a Spatula, pull eggs in slow, sweeping strokes — lift and fold rather than stir constantly. This builds larger, softer curds. More frequent stirring gives smaller, more uniform curds. Total cook time: 3–6 minutes. Low heat = 5–6 min, creamiest result. Medium heat = 3–4 min, slightly firmer. Remove when almost no liquid egg remains but the surface still looks slightly wet and shiny.

Crack 2–3 large eggs per serving into a Mixing Bowl. Add a pinch of salt and a few grinds of black pepper. Whisk until fully combined — no white streaks. Optional: add 1–2 tbsp milk (richer) or water (lighter) per serving. Use a nonstick or well-seasoned carbon steel pan. Have a Rubber Spatula or Wooden Spoon ready before the pan goes on heat.

Add ½ tbsp unsalted butter to a Skillet. For creamy curds, use medium-low or low heat. For firmer eggs in less time, use medium — no higher. Once butter melts and coats the pan, pour in your whisked eggs. Let sit undisturbed 20–30 seconds until edges just begin to set. Using a Spatula, pull eggs in slow, sweeping strokes — lift and fold rather than stir constantly. This builds larger, softer curds. More frequent stirring gives smaller, more uniform curds. Total cook time: 3–6 minutes. Low heat = 5–6 min, creamiest result. Medium heat = 3–4 min, slightly firmer. Remove when almost no liquid egg remains but the surface still looks slightly wet and shiny.

Working in batches, lightly dust the 1 ½ lb fresh or thawed squid (calamari) cleaned, bodies cut into ½-inch rings, tentacles kept whole rings in a thin layer of 1 cup all-purpose flour plus extra for dredging, shaking off the excess, then dip them into the batter, letting any excess drip off. Carefully lower them into the hot oil one by one. Fry for 2–3 minutes, turning once with Tongs or a Slotted Spoon, until the batter is golden and crisp. Do not crowd the pot — fry in 3–4 small batches to maintain oil temperature.