Set up your deep-fat fryer or a deep pot with at least 3-inch to 4-inches (7.5 cm to 10 cm) of oil. Attach a thermometer if using a pot and bring oil to 350°F/180°C.

Meanwhile, whisk the remaining 3/4 cup (84 g) cornstarch, white rice flour, salt and pepper together in a large mixing bowl. Add the club soda slowly, whisking all the while, just until you have a fluid batter that is be about the texture of heavy cream. It should be thin enough to flow, but thick enough to stick and coat your squid.

Arrange a triple layer of paper towels near the fryer.

Once the fat comes to temperature, use tongs to lift a small amount of squid and dip into the batter to coat completely. Again using the tongs, allow the excess batter to drip back into the bowl and transfer the batter-covered squid into the hot oil. Only add a small amount of squid at the time so as not to crowd the pot/fryer.

Fry the squid for a minute or two minutes, then flip over using a slotted spoon or spider to fry the second side. The calamari will only take a few of minutes to cook and become light golden brown. Once done, remove from fat and drain on paper towels. Repeat with remaining squid and batter.

Pile the fried calamari onto a serving platter, along with the warm Spicy Marinara in a small bowl and lemon wedges. Server immediately!