Spicy Salted Crispy Calamari

Prep Time: 10 minutes

Cooking time: 30 seconds

Yields: 2 servings

½ pound calamari, heads and tentacles included, bodies sliced into rings

1 tablespoons salt

1 tablespoon pepper

1 cup half and half

1 cup cornstarch

Canola oil for frying

2 large jalapeno, seeded and finely chopped

1 cup cilantro leaves, chopped

3 tablespoons hot sauce

Slowly whisk in cornstarch into the milk until it becomes smooth and pasty.

Add half of the salt.

In a deep medium stock pot, heat the oil (325 F) or enough to fry the calamari and make it crispy. You can dip a wooden chopstick to test the temperature of the oil. If bubbles start forming around the stick, it is ready for frying.

Dip calamari in batter and slowly drop it in the hot oil. Cook for about 30 seconds or longer until slightly brown and crisp.

Remove and place into a plate lined with multi layers of paper towel to remove excess oil.

When done, toss cooked calamari with the rest of the ingredients, add more salt if desired.

Serve right away.