1 pound thawed frozen calamari tubes Ingredients: Crispy Fried Calamari
salt kosher
12 cup milk (2% fat)
12 CUP FLOUR (ALL-PURPOSE)
a third of a cup of cornstarch
12 teaspoon powdered baking soda
34 teaspoon oregano, dried
12 tsp. black pepper
cayenne pepper (12 teaspoon)
As needed, grape seed oil
1 lemon, peeled and cut into wedges
Instructions:
Using a sharp knife, cut the calamari tubes into 34-inch thick rings.
12 cup milk + 1 teaspoon Diamond Crystal kosher salt in a medium bowl
Refrigerate the calamari rings in the milk mixture for 30 minutes.
Combine the flour, cornstarch, baking powder, oregano, black pepper, and cayenne pepper in a large mixing basin (make sure the mixture is well combined).
Place a big colander on top of a large mixing basin. Take a pair of tongs and a pair of tongs and a pair of tongs and a pair of
a part of the calamari rings (about 12) Toss the calamari in the flour mixture after shaking off any excess milk. Toss the calamari to evenly coat it. In a colander, drain the coated calamari. Rep with the remaining calamari.
Preheat the oven to a low temperature of 150 degrees F. Place a wire rack on top of a large sheet pan. Place a paper towel on top of the wire rack.
In a small cooking pot (I used a 2.5 quart saucepan), heat 4 inches of grape seed oil to 350 to 365 degrees F. Drop one calamari ring into your oil to test it; many bubbles will form around it, and the calamari will begin to float.
Using a set of tongs, remove your oil once it’s ready.
Gently toss in some of the calamari and cook for 3 minutes, or until golden brown. Remove the calamari from the oil and place it on a paper towel on top of the wire rack that has been prepared. Season with kosher salt right away, then transfer to a heated oven to keep warm as you finish the remainder. Repeat until all of the calamari has been fried.
Finish with a squeeze of lemon juice and fried calamari on a serving platter!
