Do a couple of small test batches to make sure your temperature and time are good, nothing is worse than overcooked calamari. Setting my deep-fryer to 350 and frying for about 1 minute worked for me. Also, let the calamari dry a bit after they come out of the flour in order to let the batter set. This recipe was quite good, but it's a messy, time-consuming affair. It can be hard to get those little rings evenly battered. It turned out far better than the frozen stuff (which is what a lot of bad restaurants serve too) but falls short of some of the high-quality restaurant fare I've enjoyed. I'm keeping the recipe, but it's going in my "special occasions only" file. Maybe for the annual seven fishes dinner at home.
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Do a couple of small test batches to make sure your temperature and time are good, nothing is...