Ingredients

• 1 ½ cups Lactantia^® Lactose Free 2% Milk
• 1 lb squid, cleaned, and cut into 1/3-inch rings. Tentacles cut in half if desired
• ½ tsp salt

Dip

• 2 tbsp Lactantia^® Lactose Free 2% Milk
• Half of an English cucumber, seeded
• ¼ cup mayo
• 1 tbsp lemon juice
• 1 tbsp fresh dill
• ½ tsp salt

For Frying

• Enough canola oil to fill a small deep fryer
• 1 cup flour
• 1 tbsp cornstarch
• ½ tsp salt
• 1 tbsp dried dill
• 2 tsp paprika
• 2 cup cornmeal, finely ground
• 1, cut into wedges

Instructions

1. Place the squid in the Lactantia^® Lactose Free Milk with the ½ tsp of salt and let marinate in the fridge for one hour.
2. Place the flour, cornmeal, cornstarch, ½ tsp salt, ½ tsp paprika and dried dill in a bowl. Mix together and reserve.
3. Preheat your deep fryer to 350°F.
4. Make the dip while fryer is heating up. Blend together the cucumber and Lactantia^® Lactose Free Milk in a food processor. Mix in the mayo, lemon juice, dill, and salt; pulse gently. Reserve.
5. 1. In batches, take calamari out of the milk. Marinade and toss into the flour mixture.
6. Fry in the fryer for about one minute, until they are crisp and golden.
7. Serve with lemon wedges and dip.