This simple calamari recipe is lightly fried with rice flour for a super thin crunchy coat! I hate it when calamari is over breaded and over cooked. The best salt squid I ever had was in china town in NYC. In that little Chinese place their "Salt Squid" was so lightly breaded and the coating was super thin and added the perfect crunch. I found that the secret is the rice flour, for a super thin perfect blend of crunch for the calamari. I also found the way to make the perfect pink spicy dipping sauce, it's simple; mayo & chili garlic sauce mixed.