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Tenderize the circles by soaking in salted milk for one hour.
Mix a dry tempura batter with a tsp of baking powder.
Get your oil up to temperature, dredge your calamari in the tempura, and drop them in. Fry until golden brown.
Place the fried calamari on a nice plate of arugula. Garnish with banana and jalapeño peppers, freshly grated parmesan cheese, a little salt and red pepper flakes.
Serve with your favorite dipping sauce such as marinara or a flavored aioli. As Dave would say, "You'll absolutely LOVE it!"
