Marinate the calamari in the milk and salt for 30 minutes, up to 2 hours

Mix the flour, corn starch and baking powder together.

Add half the calamari to the flour mixture and mix until fully coated. Then transfer the calamari to a sheet tray lined with a wire rack (or colander) so excess flour falls off.

Once all the calamari is coated, add the cherry peppers to the milk mixture. Then transfer to the flour mixture and mix until fully coated. Then add the coated cherry peppers to the sheet tray.

Set the calamari and peppers aside in the fridge for at least 30 minutes so the flour hydrates.

Heat oil to 365-375º, in batches, carefully add the calamari and cherry peppers, and fry for 3-4 minutes or until golden brown and crispy. Once done, remove and immediately season with salt.

Heat a skillet over medium heat and add a few ladles of your Diavolo sauce and a splash of cherry pepper brine. Heat until warmed, then toss the calamari and pepper directly in the sauce.

Serve with fresh basil and enjoy.