1-quart frying oil, such as canola
4 large eggs
3 cups coarse bread crumbs, preferably panko
1 lb small squid, cleaned, bodies cut into 1/4 inch thick rings, tentacles intact
kosher salt
3 very yellow inner stalks of celery and the leaves, thinly sliced
1 teaspoon red pepper flakes
2 garlic cloves, minced
1 lemon, halved lengthwise, seeded and chopped (skin, pith and all) into small chunks
1/2 cup basil leaves, small leaves left whole and larger ones torn into pieces

1 -quart frying oil, such as canola 4 large eggs 3 cup s coarse bread crumbs, preferably panko 1 lb small squid, cleaned, bodies cut into 1/4 inch thick rings, tentacles intact 3 very yellow inner stalks of celery and the leaves, thinly sliced 1 teaspoon red pepper flakes 2 garlic cloves, minced 1 lemon, halved lengthwise, seeded and chopped (skin, pith and all) into small chunks 1/2 cup basil leaves, small leaves left whole and larger ones torn into pieces

1. in a large deep heavy-bottomed pot or a deep fryer, heat the 1-quart frying oil slowly to 350 degrees Fahrenheit. Monitor the temperature of the oil with a thermometer. Line a baking sheet with a kitchen towel to drain the squid once they are cooked.

2. Prepare the Squid: Whisk the eggs in a medium bowl. Put 1 cup of breadcrumbs in another medium bowl. Arrange the squid rings and tentacles on a baking sheet and season lightly with salt. Dip one-third of the squid rings and tentacles in the egg to coat. Use a slotted spoon to remove them and allow any excess egg to drip off. Transfert the squid to the breadcrumbs and toss to coat. Transfer to a baking sheet and arrange in a single layer to avoid clumping. Repeat twice more using the remainder of the breadcrumbs and squid. Refrigerate the squid while you make the sauce.

3. Make the Sauce: in a medium bowl, combine the olive oil, celery, red pepper flakes, garlic, and lemon. season with salt and stir to blend

4. Cook the Squid: When ready to serve, lower the squid, in small batches, into the oil. Fry, turning with a slotted metal spoon until crisp, 2 minutes. Drain on the lined baking sheet and season each batch immediately with salt. When the last of the squid is almost crisp, toss in the basil leaves. Stand back, they will splatter. When the basil leaves are translucent, 30 seconds to 1 minute, remove and drain everything on the prepared baking sheet. Sprinkle immediately with salt.

5. Serve with Squid: Toss the squid, fried basil leaves, and reserved basil in a bowl and serve with lemon sauce drizzled over the top or side if preferred