Cut the thawed calamari tubes into rings about ¾ inch thick.

In a medium bowl, mix 1 teaspoon of Diamond Crystal kosher salt with ½ cup of milk.

Add the calamari rings to the milk mixture and refrigerate for 30 minutes.

In a large bowl, whisk together 1 ½ cups of all-purpose flour, ⅓ cup of cornstarch, ½ teaspoon of baking powder, ¾ teaspoon of dry oregano, ½ teaspoon of black pepper, and ½ teaspoon of cayenne pepper until well combined.

Place a large colander over a large bowl. Using tongs, take about half of the calamari rings, shake off any excess milk, and toss them in the flour mixture to coat evenly. Transfer the coated calamari to the colander. Repeat with the remaining calamari rings.

Preheat the oven to 150 degrees F. Place a wire rack on a large sheet pan and cover it with paper towels.

Heat 4 inches of grape seed oil in a small cooking pot until the temperature reaches 350-365 degrees F. To test if the oil is ready, drop one calamari ring in it, and if it begins to float, and many bubbles form around it, the oil is ready.

Using tongs, carefully add some of the calamari rings to the hot oil and fry for about 3 minutes or until golden brown. Remove the calamari from the oil and place it on the prepared wire rack with paper towels. Immediately season with kosher salt, then transfer to the warm oven to keep them warm.

Repeat the frying process until all the calamari is fried.

Transfer the fried calamari to a serving plate and squeeze some lemon juice over it before serving.