Recipe Details

Ingredients

• 1/2 cup (120ml) milk

• 1 teaspoon (3g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight

• 1 pound (454g) cleaned squid, bodies sliced into 3/4-inch thick rings, tentacles left whole

• 1 3/4 cups (7 ounces; 200g) all-purpose flour

• 1/3 cup (1 1/2 ounces; 44g) cornstarch

• 1/2 teaspoon freshly ground black pepper

• 1/4 teaspoon baking powder

• 2 quarts (1.9L) vegetable or other neutral oil

• 1 recipe Quick and Easy Italian-American Red Sauce in 40 Minutes or Less (see note)

• Lemon wedges, for serving

Description

1. In a medium bowl, whisk together milk and salt. Add squid and toss to coat. Cover and refrigerate squid for at least 30 minutes and up to 2 hours.
2. In a large bowl, whisk together flour, cornstarch, pepper, and baking powder until thoroughly combined, about 30 seconds. Set aside.
3. Set a wire rack in a rimmed baking sheet and place a colander on top of the rack. Set a second wire rack in another rimmed baking sheet and line rack with paper towels. Heat oven to 200°F (95°C).
4. Using clean hands, remove half of squid from milk mixture, allowing excess liquid to drain back into bowl, then transfer to flour mixture. Toss squid to coat evenly. Gently shake off excess flour and transfer squid to colander set over wire rack. Shake colander to sift out any excess flour, then transfer squid in a single layer to wire rack. Repeat with remaining squid. Let dredged squid rest for 15 minutes.