1-Step 1: Prepare the Calamari First, slice the thawed calamari tubes into rings about ¾ inch thick to promote even cooking. For the next part, stir 1 teaspoon of kosher salt into ½ cup of 2% milk, then soak the rings in this mixture and refrigerate for 30 minutes. This step tenderizes the calamari and cuts down on any fishy taste, making it easier to coat and fry.

2-Step 2: Mix the Coating In a bowl, whisk together 1 ½ cups of all-purpose flour, ⅓ cup of cornstarch, ½ teaspoon of baking powder, ¾ teaspoon of dried oregano, ½ teaspoon of black pepper, and ½ teaspoon of cayenne pepper. This creates a coating that’s light and full of flavor, helping the calamari crisp up beautifully in the oil.

3-Step 3: Coat and Rest Drain the calamari rings from the milk mixture and toss them in the flour blend until they’re evenly coated. Let the coated rings sit in a colander for a short rest to help the batter stick better before frying.

4-Step 4: Preheat and Heat Oil Preheat your oven to 150°F (65°C) and set up a baking sheet with a wire rack lined with paper towels for draining. Heat grapeseed oil in a pot until it reaches 350-365°F (177-185°C), testing it by dropping in one ring it should bubble and float right away.

5-Step 5: Fry in Batches Fry the rings in batches of about 8 at a time for around 3 minutes, or until they’re golden brown. Remove them from the oil, drain on the wire rack, and season with kosher salt immediately. Keep the cooked batches warm in the oven while you finish the rest.

6-Step 6: Serve Serve the fried calamari hot with lemon wedges and optional dips like marinara or tzatziki for a complete dish. For those interested in more recipe ideas, our strawberry shortcake trifles can add a sweet touch to your seafood meal.