Crispy Fried Calamari with Marinara

Make the marinara

1. In a small saucepan over medium heat, warm the olive oil. Add garlic and cook 30 seconds to 60 seconds, just until fragrant.
2. Add crushed tomatoes, salt, oregano, and red pepper flakes. Simmer uncovered for 10 minutes, stirring occasionally. Taste and adjust with a pinch more salt, and a little sugar or honey if needed.
3. Turn off the heat and stir in fresh basil or parsley if using. Set aside for dipping.

Prep the calamari

1. If your calamari is not already sliced into rings: cut the body tubes into 1/2-inch rings. Leave tentacles whole. (Most seafood counters sell them already cleaned and portioned, which makes life easy.)
2. Rinse calamari quickly under cold water, then pat very dry with paper towels. Moisture causes splatter, soft breading, and makes the coating slip.
3. In a bowl, toss calamari with buttermilk. Let it sit while you set up the dredge, about 5 minutes to 10 minutes.
4. In a separate bowl, mix flour, cornmeal, 1 1/2 teaspoons of the salt, pepper, garlic powder, paprika, and cayenne.

Mix the aioli (optional)

1. In a small bowl, whisk mayonnaise, sriracha, lemon juice, garlic (if using), and a pinch of salt. Refrigerate until serving.

Fry

1. Set a wire rack over a sheet pan. This is where the fried calamari will land so it stays crisp.
2. Add oil to a heavy pot until it is 2 to 3 inches deep, and keep the oil level below halfway up the pot. Heat to 350°F to 365°F.
3. Safety note: Fry carefully and keep kids and pets clear. Even a little moisture can make oil splatter, so go slow when adding the calamari.
4. Working in batches (about 1/3 of the calamari at a time), lift pieces from the buttermilk, let excess drip off, then toss in the flour mixture. Shake off excess coating.
5. Carefully fry for 60 to 90 seconds for rings and 90 seconds to 2 minutes for larger pieces, until lightly golden, crisp, and the pieces are floating with a firm-tender bite. (If your rings are thicker, they may need the higher end of the range.) Keep an eye on oil temperature between batches and let it recover back to 350°F to 365°F.
6. Remove with a spider or slotted spoon, drain on the rack, and immediately sprinkle with the remaining 1/2 teaspoon salt.

Serve

1. Pile calamari onto a platter. Add a shower of chopped parsley and a generous pile of lemon wedges.
2. Serve hot with warm marinara for dipping, and the spicy aioli if you went that direction.