In a shallow bowl or plate mix 3 tbs flour, cornstarch, cornmeal (if using), 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. In a second shallow bowl whisk together 2 large eggs and 3 tbs milk until combined.

Heat oil

Pour 3–4 cups vegetable oil into a heavy-bottomed pot or deep skillet; leave at least 2 inches headspace. Heat over medium-high to 350°F (175°C). If you don’t have a thermometer, test with a small pinch of flour — it should sizzle steadily.

Dredge and bread

Working in small batches, toss a handful of calamari rings in the flour mixture to coat, then dip into the egg wash, letting excess drip off, then return to the flour mixture for a final coat. Press gently so coating adheres. Shake off excess.

Fry

Carefully add coated rings to hot oil in a single layer (do not overcrowd). Fry 1½–2 minutes per batch, stirring gently, until golden brown and crisp. Use a slotted spoon to remove to a wire rack set over a baking sheet or paper towels to drain. Maintain oil temperature between 325–350°F; let oil return to temperature between batches.

Season

Immediately after frying, sprinkle rings lightly with a little extra salt to taste and toss with chopped parsley if desired.

Tartar-Pico de Gallo Sauce

Combine 1/2 cup mayonnaise and 1/4 cup Greek yogurt in a bowl and whisk until smooth.

Add 1/4 cup very finely diced tomato, 2 tbsp finely diced onion, 2 tbsp chopped cilantro, and 2 tbsp finely diced dill pickles or drained capers. Stir to combine.

Add 1 tbsp lemon juice, 1/2 tsp lemon zest, 1/2 tsp hot sauce (optional), 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning — if too thick, thin with up to 1 tsp water or more lemon juice.

Cover and refrigerate at least 20 minutes to let flavors marry. Stir before serving and spoon into a small bowl for dipping.

Serve

Arrange fried calamari on a platter or individual plates with lemon wedges and the tartar-Pico de Gallo sauce on the side. Serve immediately while hot and crisp.