Crispy Fried Calamari

Ingredients

• 1 lb calamari tubes, cleaned
• 1/2 cup milk
• 1 tsp kosher salt, plus more for seasoning
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• Vegetable oil for frying
• Lemon wedges for serving

Instructions

1. Cut the cleaned calamari tubes into 3/4-inch thick rings.
2. Stir 1 teaspoon of kosher salt into 1/2 cup of milk. Add the calamari rings to the salted milk solution and refrigerate for 30 minutes to tenderize.
3. In a shallow bowl, whisk together the flour, cornstarch, and baking powder.
4. Remove the calamari from the milk and coat the rings in the flour mixture, shaking off excess. Place coated rings in a colander and let sit for a few minutes while the oil heats.
5. Heat vegetable oil in a deep pot or Dutch oven to 350-365°F. To test without a thermometer, drop one ring in the oil; gentle bubbles should form immediately and the calamari should float to the top.
6. Fry the calamari in small batches for 2-3 minutes until golden brown and crispy. Do not overcrowd the pot.
7. Remove with a slotted spoon and drain on a paper towel-lined plate. Season immediately with salt.
8. Serve hot with a generous squeeze of fresh lemon juice.