How to make the best Calamari

Its better to buy small rings of calamari its more tender. Marinate the calamari in whole milk for 24 hours. Then drain the calamari and dust in all purpose flour with salt, pepper, garlic powder and onion powder.
Heat oil to 350 F. drop the calamari in the oil after you remove excess flour. Fry the calamari only until the water cooks off and the oil fries quietly, don't shake off the flour as it's frying. This should take about 6 seconds. Next pull the calamari out using a basket or strainer. And let it sit for about 3 seconds. Then drop the calamari in again this time shaking the calamari to separate it maybe once. Fry the calamari until it is barely golden and then remove from the oil and let it dry in the basket before placing into a paper towel to remove excess oil.
I really prefer just a little lemon squeezed on the calamari but marinara sauce is good also or tarter sauce. See below:
Marinara Sauce:
16 oz San Marzano canned tomatoes crushed with a whip then put back in juice.
1 onion diced
4 cloves of garlic chopped
3 Anchovies
3 Tablespoons olive oil
1 Tablespoon sugar
1/2 tsp oregano
1/2 tsp basil
1 Tablespoon butter.
Salt and black pepper to taste
In a sauce pan heat the oil and saute the onion until translucent, then add the garlic and cook until golden or aromatic. Next add the anchovy and mash it with a spoon or tongs. Then add the tomatoes and bring to a simmer. Add the sugar if necessary to cut the acidity
Next add the herbs and season with salt and pepper. cook for about an hour then finish with some butter.

Tartar Sauce
1 cup mashed potato
1/4 cup  mayonaise
3 Tablespoons roasted garlic
1 Tablespoon chopped chives
Juice of 1 lemon
Salt and pepper
2 Tablespoons minced red onion
In a mixer add the potatoes and mix using a whip attachment.
Next add the mayonnaise and remaining ingredients. Chill for at least an hour before serving.