Asian Style Salt and Pepper Spicy Calamari ....Great beat-the-heat Summer Eats

Round two of some hot weather cooking ideas... this recipe for fried calamari is almost as easy as the ceviche I made last week. It's light tender and thanks to some fiery chili's has a bit of a bite!   The first time I had this was at my baby sister Jenny's graduation dinner in Colorado. I asked them how they got the calamari so tender and the chef said "The trick is to soak your squid over night in a milk bath. The lactic acid helps break down the chewy fisheys making then tender as well as really bringing out the mild sweet taste of the squid".....
Most of you who know me are aware that when it comes to my seafood I prefer to keep it simple...like cornmeal and coconut oil simple. Something about the coconut oil gives a very subtle island feel to the fish. Besides that coconut oil is sooooooooooooo good for you!  So it goes without saying we'll be preparing the calamari the same way.This week at Market basket it's on sale for $4.99 a lb!!! So you can grab a couple pounds for what it would cost you as an appetizer in a resturant!
  One of my favorite ways to have calamari is more an Asian style...over a thinly sliced and seasoned bed of lettuce and tossed with jalapenos, chilli's and fresh lemon.  Serve alfresco with a nice Thai beer (I LOVE " Singha ") and beat the heat!

Fried Calamari
1-2 lbs calamari               salt/ pepper
2 cups milk                       sliced and diced fresh jalapeno
cornmeal                          1 red chili diced and set aside
coconut oil                        1/2 head of lettuce thinly sliced
LEMON(2-3 cut into 4)

*soak calamari in milk at least overnight. Heat oil in pan at least 1/2 inch on med high heat. Place cornmeal in a large bowl and add salt and pepper. Take calamari out of milk bath and toss in cornmeal until completely covered. After well coated place coated calamari into the coconut oil and fry 2 minutes add the jalepenos..cook for 30 more seconds then turn the calamari over cook for 2 more minutes and then add the red chilli's(always add dried red chili's at the end , if you cook them too long they taste bitter) Cook another 30 seconds or until the calamari is golden brown . Drain off oil on some paper towels then top the lettuce with the calamari and peppers sprinkle with some sea salt and pepper and serve with lots of lemon!