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Ingredients
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Calamari
Dill & Lemon Sauce
Method
Calamari
Prepare squid
If not pre-cleaned, clean the squid: remove heads, innards, quill and skin from tubes. Rinse tubes and tentacles under cold water. Pat very dry with paper towels. Slice tubes into 1/2-inch rings. Leave tentacles whole or halved if large.
Set up dredging station
In a shallow bowl or pie plate, whisk together 3 cups flour, 1/2 cup cornmeal (if using), 1 1/2 tsp kosher salt and the black pepper, paprika and garlic powder (totaling 1 tsp + 0.5 tsp + 0.5 tsp respectively). In a second shallow bowl, beat 2 eggs with 1/2 cup milk until combined. Reserve a tray or plate lined with paper towels for draining.
Heat oil
Pour enough neutral oil into a deep skillet, heavy-duty sauté pan or Dutch oven to reach about 1 to 1 1/2 inches deep (roughly 1 to 2 cups depending on pan). Heat oil over medium-high until it registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a pinch of flour—if it sizzles immediately and browns slowly, it's ready.
Dredge and fry
Working in small batches (to avoid crowding), pat rings and tentacles dry again. Toss squid in the flour mixture to coat, then dip into the egg-milk mixture, then return to the flour mixture for a final coat. Shake off excess. Carefully lower a few pieces into hot oil and fry until golden brown and crisp, about 1 to 2 minutes per side (total 2–3 minutes) depending on size. Avoid overcooking — they should be just opaque and tender. Use a slotted spoon to transfer fried calamari to the paper towel-lined tray. While frying remaining batches, keep cooked pieces warm on a baking sheet in a 200°F (90°C) oven if desired.
Dill & Lemon Sauce
Combine mayonnaise and Greek yogurt in a small bowl until smooth.
Add chopped dill, lemon juice, lemon zest, olive oil, Dijon mustard, finely minced garlic, and chopped capers (if using). Stir to combine.
Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or seasoning—add up to 1 tsp more lemon juice or a pinch more salt if desired.
Cover and refrigerate for at least 15 minutes (up to 2 hours) to let flavors meld. Stir again before serving alongside hot calamari.