Crispy Calamari

Clean the squid by removing the head, tentacles, and internal cartilage, then slice the body into 1/2-inch rings. Rinse thoroughly under cold water and pat completely dry with paper towels.

In a shallow bowl, whisk together the egg with a splash of water to create an egg wash. In a separate bowl, combine the flour, cornmeal, salt, and freshly ground black pepper until evenly mixed.

Dip the squid rings and tentacles into the egg wash, allowing any excess to drip off, then dredge them thoroughly in the seasoned flour and cornmeal mixture. Set the coated pieces aside on a wire rack.

Heat 2 to 3 inches of oil in a deep heavy-bottomed pot or Dutch oven to 375°F (190°C). Use a thermometer to monitor the temperature for consistent frying results.

Working in small batches to avoid overcrowding, fry the coated squid for 2 to 3 minutes until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.

While the calamari fries, halve the cherry tomatoes and toss them in a small pan with a little olive oil and minced garlic over medium heat for 2 to 3 minutes until slightly softened.

Arrange the crispy calamari on a serving platter alongside the warm cherry tomatoes and garlic. Garnish generously with freshly chopped parsley and a light sprinkle of additional salt if desired.