Cut the calamari bodies into rings, and trim the tentacles, if necessary.

Cover the calamari with the milk, and add the Old Bay seasoning. Stir to combine, then refrigerate overnight.

Why soak the calamari in milk? The lactic acid in the milk actually helps tenderize the calamari, keeping it from becoming rubbery when you cook it.

In a separate bowl, combine the corn starch, corn meal, and salt.

Dredge the calamari and fry them in batches in oil that's been heated to 375 degrees F. Cook each batch for 3-4 minutes, until lightly golden brown and crispy.

Drain the calamari well, then sprinkle with salt and serve hot, with lemon wedges and marinara sauce.