I eat squid about twice a month, maybe three times. Okay, I eat it as often as I can afford.

Last night as I'm eating my yummy sauteed squid and tomatoes, I was just jonesin' for fried squid.

I don't bake. I rarely ever used flour to thicken sauces, even when I had a cheap bag of wheat flour in the house. In fact, I used flour so rarely that I generally threw it out before the bag was used up because I was afraid that there were creatures living in the bottom of it after so long.

So, armed with all that info, what kind of flour would you advise me to keep in the home for the 2-3 times a month that I want to dredge those squiddlies in flour and toss them in (a good) hot oil?

Thanx in advance!