Use a large pot or high wall frying pan and pour in it the oil. Place on high heat and insert a thermometer aiming for 190°C.

We start by slicing the calamari into rings of about 1cm thickness. Place them in a colander and pat them dry as for crispier calamari you need to remove as much as possible of its humidity.

Use a flat dish to add the flour along with the salt, pepper and the optional sumac. Mix well and dredge in them a handful of the sliced calamari. Then place them in a fine sieve, shake couple of times to remove the excess flour, sprinkle some more salt on them and dip in the hot oil. Immediately we use a slotted spoon to give them a good stir in order Not to stick between them.

Cook for couple of minutes on each side until nicely lightly browned and remove from the pot with the use of the same slotted spoon onto parchment paper to get rid of the excess oil. Leave them on the paper for few minutes and then place in your serving dish while we repeat the same process for the rest of the calamari. Be careful not to overcook them as this is a common mistake leading to tough and rubbery calamari.

Avoid pouring on them the lemon juice as they will get soft but instead enjoy the calamari once removed from the pot and only while you eat them to pour on them the lemon juice.