<ul><li>3 fresh garlic clovess </li><li>6 fresh basil leavess </li><li>2 tbsp chipotle pepper purée (or more to taste)</li><li>1 large egg </li><li>1/2 cup milk </li><li>1 lb squid </li></ul>

Whisk together the garlic, basil, chipotle pepper purée, egg, and milk in a medium-sized bowl; set aside. Clean the squid and cut into approximately ½ - inch rings. Add the squid to the marinade and refrigerate for approximately 30 minutes.

<ul><li>6 cups peanut oil - can substitute with canola oil (for frying)</li><li>2 cups all-purpose Flour </li><li>2 tsp Kosher or grey salt - can substitute with 1 teaspoon table salt </li><li>2 tsp freshly ground black pepper </li><li>1/2 small red onion </li><li>1/2 bunch fresh Italian parsley - can substitute with basil (for garnish)</li><li>1 whole lime - can substitute with lemon (for garnish)</li></ul>

Heat the oil in a fryer or large, heavy-bottomed pot to 375° degrees Fahrenheit. Mix the flour, salt and pepper in a large flat bowl. Dice the onion, slice the lime, and chop the herbs; set aside. Strain the squid from the marinade and place half into the seasoned flour. Toss, shake off the excess flour and carefully add to the hot oil. Fry for about 20 or 30 seconds and drain onto paper towels. While it is still hot, season with a bit more salt, place onto a platter and garnish with half of the onions and parsley. Continue with the second batch, garnish and serve with the lime wedges and tzatziki. Active Time: 25 mins<br /> Total Time: 45 mins<br /> <br /> Don't overcrowd the calamari when frying. Also, make sure the oil comes back up to temperature before you add the second batch. http://media.rouxbe.com/assets/21715/PFM_logo_color_horz_partner_logo_partner_logo.png www.portlandfarmersmarket.org/