1-Slice the thawed calamari tubes into ¾-inch thick rings to ensure even cooking and a tender texture.

2-Stir 1 teaspoon kosher salt into ½ cup 2% milk in a bowl, then add the calamari rings and refrigerate for 30 minutes to tenderize and reduce odor.

3-Whisk together 1 ½ cups all-purpose flour, ⅓ cup cornstarch, ½ teaspoon baking powder, ¾ teaspoon oregano, ½ teaspoon black pepper, and ½ teaspoon cayenne pepper.

4-Using tongs, shake excess milk from a portion of calamari and toss in the flour mixture to coat evenly; place coated rings in a colander to rest briefly. Repeat with the remaining calamari.

5-Preheat your oven to 150°F and set up a wire rack lined with paper towels on a sheet pan for draining.

6-Heat grapeseed oil to 350-365°F in a deep pot or fryer. Test the oil by dropping one calamari ring in if bubbles form and the ring floats, it’s ready.

7-Fry the calamari in batches of about 8 for approximately 3 minutes or until golden brown.

8-Remove with a slotted spoon, place on the wire rack, season immediately with kosher salt, and keep warm in the oven.

9-Serve hot with lemon wedges for a fresh finish.