Fried Calamari with Sweet Peppers, Thai Basil, and Lemon Slices

fire recipe from Salt Hank's recipe book — definitely buy that book

Recipe

Ingredients:

2 cups all-purpose flour

2 tablespoons cayenne

2 tablespoons paprika

2 tablespoons onion powder

2 tablespoons garlic powder

2 tablespoons kosher salt

2 tablespoons freshly ground black pepper

1 pound calamari, bodies and tentacles, pre-cleaned and sliced (can get from seafood section pre-cut or frozen)

4 cups whole milk

4 cups vegetable oil

1 cup ⅛-inch-thick sliced fresh lemon

1 cup Pickled Peppers

Flaky salt, for seasoning

3 tablespoons minced garlic

1 cup packed fresh basil leaves

Instructions

In a large bowl, mix your dry batter of flour, cayenne, paprika, onion powder, garlic powder, salt, and pepper.

In a separate large bowl, submerge the calamari with the whole milk and let sit for a few minutes.

Heat the oil in a pot or deep skillet over medium heat to 350°F. Prepare a large paper towel–lined bowl.

Shake off some of the excess milk and toss the calamari in half of your dry batter to coat. Set aside. Toss the lemon and Pickled Peppers in the remaining dry batter.

Carefully add the calamari to the oil, in batches if needed, and fry until golden brown, about 3 minutes. Remove the calamari to a paper towel−lined bowl and season with flaky salt. Immediately add your minced garlic and toss.

Repeat with the lemon rinds and Pickled Peppers, frying in batches, if needed, until golden brown, about 3 minutes.

Finally, carefully add your basil leaves to the oil and quickly fry them for a few seconds—be aware that they will pop and sizzle, so stand back when you add them to the fryer.

Plate the calamari, lemon rinds, and peppers and garnish with your fried basil