2 pounds cleaned calamari (fresh or frozen) 1 1/2 cup unbleached all-purpose flour 1/4 cup cumin 1/4 cup chili powder 1 teaspoon coarsely ground black pepper 1/2 teaspoon salt 2 cups corn oil, more if needed Tabasco sauce, to taste lemon wedges cocktail or tartar sauce
Rinse the calamari, cut them into 1/4-inch rings and place the slices on paper towels to dry. Combine the flour, cumin, chile powder, pepper and salt in a shallow bowl.
Heat the oil in a large skillet. When it is very hot, dredge the calamari in the flour mixture, shake off any excess and fry in the oil in batches until light-brown and crispy. As the calamari are frying, sprinkle several dashes of Tabasco on them, depending on how spicy you want them. Drain on paper towels, and serve as desired with cocktail or tartar sauce, with lemon wedges on the side.