Calimari

Ingredients

1 pound frozen calamari tubes thawed
Kosher salt
1/2 cup 2% milk
1 1/2 cup all purpose flour
1/3 cup cornstarch
1/2 teaspoon baking powder
3/4 teaspoon dry oregano
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 lemon cut into wedges to serve

Directions

Slice the calamari tubes into 2 cm thick rings.

In a medium bowl, stir 1 teaspoon salt in 1/2 cup milk.

Add the calamari rings to the milk mixture and refrigerate for 30 minutes.

If you are making your own sauce, now is a good time.

In a large bowl, whisk together the flour, cornstarch, baking powder, oregano, black pepper, and cayenne (make sure the mixture is well combined).

Prepare a large colander and set it on top of a large bowl. Using a pair of tongs, take a portion of the calamari rings (about 1/2 of them) shake off excess milk and toss the calamari in the flour mixture. Toss the calamari to coat evenly. Put the coated calamari in the colander. Repeat with the rest of the calamari.

Turn on your deep-fryer to 350 degrees F. Once your oil is ready, using a pair of tongs, gently add some of the calamari in and fry for about 3 minutes or until golden brown. Remove the calamari from the oil and arrange it on the paper towel on top of your prepared wire rack. Immediately season with kosher salt, then transfer to your warm oven to keep warm while you work on the rest. Repeat until you have fried all the calamari.

Transfer the fried calamari to a serving plate and finish with a squeeze of lemon juice!

Spicy Marinara

Place a small sauce pan over medium heat, and drizzle in about 2 tablespoons of the olive oil; add in the garlic, the red pepper flakes, and the Italian seasoning, and saute those together for about 30 seconds, just until the garlic is aromatic.

Add in the crushed tomatoes, a good pinch of salt and pepper, and reduce the heat to low to allow the sauce to simmer very gently for about 10-15 minutes; set aside to serve warm with the calamari, or if prepping ahead, allow to cool and keep in the fridge.