Fried squid with marinara sauce

Name: Fried squid with marinara sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 to 4
Cuisine: Québécoise
Ingredients: 2 lb (900 g) fresh whole squid cleaned (or frozen thawed), cut into rings with tentacles; 2 cups (500 ml) milk; 1 tsp (5 ml) salt; 2 tbsp (30 ml) olive oil; 3 garlic cloves, finely chopped; 2 tsp (10 ml) Italian seasoning; 1 can (796 ml) crushed tomatoes; A pinch of red pepper flakes (optional); Salt and black pepper, to taste; 1 cup (250 ml) all-purpose flour; ¼ cup (60 ml) yellow cornmeal; ¼ cup (60 ml) cornstarch; 2 tsp (10 ml) Italian seasoning; 1 tsp (5 ml) paprika; 1 tsp (5 ml) onion powder; 1 tsp (5 ml) garlic powder; 1 tsp (5 ml) salt; Vegetable oil, for frying

Preparation 20 min
Refrigeration 20 min
Cooking 15 min
Servings 2 to 4
Freezing I do not suggest

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Squid

2 lb (900 g) fresh whole squid cleaned (or frozen thawed), cut into rings with tentacles
2 cups (500 ml) milk
1 tsp (5 ml) salt

Marinara sauce

2 tbsp (30 ml) olive oil
3 garlic cloves, finely chopped
2 tsp (10 ml) Italian seasoning
1 can (796 ml) crushed tomatoes
A pinch of red pepper flakes (optional)
Salt and black pepper, to taste

Breading

1 cup (250 ml) all-purpose flour
¼ cup (60 ml) yellow cornmeal
¼ cup (60 ml) cornstarch
2 tsp (10 ml) Italian seasoning
1 tsp (5 ml) paprika
1 tsp (5 ml) onion powder
1 tsp (5 ml) garlic powder
1 tsp (5 ml) salt
Vegetable oil, for frying

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Preparation

Place the squid rings and tentacles in a large bowl. Add milk and salt, mix. Let soak for 20 minutes to tenderize the flesh.
Meanwhile, prepare the marinara sauce: in a small saucepan over medium heat, heat the olive oil. Add garlic, red pepper flakes (if using) and Italian seasoning. Sauté for 2 minutes while stirring.
Add crushed tomatoes, season with salt and pepper. Reduce to low heat and simmer for 10 to 15 minutes. Keep warm.
In a large bowl, whisk together flour, cornmeal, cornstarch, Italian seasoning, paprika, onion powder, garlic powder and salt.
Pour about 3 inches (7-8 cm) of vegetable oil into a large skillet or deep pot. Heat to 375°F (190°C). This is crucial: the oil will drop to about 320°F as soon as the squid goes in, then slowly rise again.
Drain the rings and tentacles from the soaking liquid. Work in small batches: coat each piece in the dry breading and shake off excess.
Fry the squid in small batches for about 3 to 4 minutes, or until golden brown and crispy. Wait for the oil to return to 375°F between each batch.
Drain on a rack set over a plate lined with paper towels. To keep the first batches warm during frying, place the rack in the oven at 150°F (65°C).
Serve immediately with marinara sauce for dipping.