Chipotle dipping sauce (optional):
Serves 4 as appetizer
Make chipotle dipping sauce by whisking all of the ingredients together. Set aside.
Clean calamari and cut into rings. Blot rings and tentacles with a paper towel until dried. Season with lemon pepper.
In a medium bowl mix corn starch and polenta. Add calamari and coat well.
Fill your IMUSA Dutch oven with about an inch of vegetable oil and heat on high heat. Use a thermometer to reach 375F then fry calamari in small batches until golden brown, using a slotted spoon or spider spoon to break the pieces apart, about 2 minutes. Place on plate lined with paper towels and continue until all of the calamari has been fried.
Serve with hot peppers or chopped cilantro and chipotle dipping sauce.
Enjoy!
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