1-First, take your 1 pound of thawed frozen calamari tubes and slice them into ¾-inch thick rings. Soak these rings in a mixture of ½ cup of 2% milk and 1 teaspoon kosher salt, then refrigerate for 30 minutes. This step is crucial as it tenderizes the calamari and enhances its flavor.

2-Next, whisk together the coating: 1 ½ cups all-purpose flour, ⅓ cup cornstarch, ½ teaspoon baking powder, ¾ teaspoon dried oregano, ½ teaspoon black pepper, and ½ teaspoon cayenne pepper. After draining the calamari from the milk, coat the rings evenly in this mixture and let them rest briefly in a colander for better adherence.

3-Heat about 4 inches of grapeseed oil in a deep pan until it reaches 350 365°F (177 185°C). Fry the calamari in small batches, about 8 rings at a time, for around 3 minutes each until they turn golden brown. Once done, drain them on a wire rack lined with paper towels, season immediately with kosher salt, and keep warm if needed.

4-Serve hot with lemon wedges for a fresh squeeze that brightens the flavor. Key tips include cutting the calamari to the right thickness and maintaining the oil temperature for optimal crispness.