Pour enough Vegetable or Grape Seed oil into a heavy large saucepan to reach the depth to 3 inches. Heat over medium high heat to 350 degrees F.
In a large bowl mix the flour, salt, and white pepper. Working in small batches, toss the calamari rings into the flour mixture to coat really well.
Carefully add the calamari to the hot oil and fry until crisp and pale golden, about 1 minute per small batch. Using a slotted spoon, shake of the excess oil and transfer the fried calamari to a paper-towel lined plate to drain.
Serve immediately with lemon wedges.
PERFECT PAIRING: Brander Sauvignon Blanc from the Santa Ynez Valley Winemaker notes: In making this cuvée, we blended our estate fruit with the best Sauvignon Blanc grown in other vineyards in the Los Olivos area. Crisp and dry, with floral aromas and true varietal expression, this wine combines cold tank fermentation with a small portion of barrel fermentation. With each vintage we celebrate our commitment to making the best Sauvignon Blanc in California. Cheers:)
This recipe was inspired by Tene Shake owner of what was once the "Lattitudes" Restaurant in Monterey, California
Find it on http://glamorousbite.com/recipes/mains/seafood/calamari-ala-tene-shake-recipe/