1-Slice the calamari tubes into ¾-inch thick rings to get the right size for even cooking and a nice tender bite.

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

3-In a large bowl, whisk together 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 to create the coating mix.

4-Set a large colander over a bowl, use tongs to shake excess milk off half the calamari, toss in the flour mixture until evenly coated, then transfer to the colander; repeat with the remaining calamari.

5-Preheat oven to low heat at 150°F and prepare a sheet pan with a wire rack lined with paper towels to keep the fried calamari warm and crisp.

6-Heat about 4 inches of grapeseed oil in a pot to 350-365°F; test readiness by dropping one calamari ring into the oil it should bubble and float immediately.

7-Fry the calamari in batches of about eight rings for 3 minutes or until golden brown, then transfer to the wire rack, season immediately with kosher salt, and keep warm in the oven.

8-Serve hot with lemon wedges and optional dipping sauces like marinara or tzatziki for a fresh finish.