1. Heat 3 inches of coconut oil in a cast iron skillet or your preferred pot/pan over medium heat until the oil is 360℉ on a thermometer.
2. In a nonreactive bowl (stainless steel or glass), mix the calamari and vinegar together. Allow the mixture to marinate for 10 minutes. Stir in the baking soda and wait until the frothing subsides; it will take about 3-5 minutes.
3. In the meantime, add the rice flour, tapioca starch (or cornstarch), baking powder, and seasonings to a bag or bowl. Whisk or shake all of these ingredients together.
4. In a bowl, whisk together the egg and milk until combined.
5. Drain and rinse off the calamari well. Add the calamari to the egg mixture, and then add the calamari to the flour mixture. Shake to coat, then remove the coated calamari and place it onto a dish. After you have coated all of the calamari, proceed to fry it.
6. Fry the calamari in batches. Stir them occasionally. Cook until the calamari begins to float and is golden brown, about 90 seconds. Remove the calamari with a skimmer or tongs, then drain the calamari on a paper towel-lined baking pan or a cooling rack-lined baking sheet.
7. While the calamari is still hot, sprinkle sea salt on top. Serve with the Sriracha Lemon Basil Aioli.

Sriracha Lemon Basil Aioli:

1. Add all of the ingredients to a small bowl and stir until combined. Adjust the salt if needed.