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Preheat oven to 300°F. Lightly dust calamari in flour, shaking off excess. Combine beaten egg and milk then dip calamari in mixture to coat. Combine breadcrumbs, sea salt, lemon pepper and black pepper in a shallow bowl. Coat calamari. Transfer to a plate and chill for 20 mins. Half-fill a large saucepan or deep-fryer with oil. Heat over medium heat. Working in batches, deep-fry calamari for 2-3 mins, until golden. Drain on paper towels. Keep warm in oven while cooking remaining calamari. Meanwhile, to make the aioli, combine mayonnaise and garlic in a small bowl. Serve with calamari.
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French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking