Pat the cleaned squid tubes and tentacles very dry with paper towels. Slice tubes into 1/2-inch rings. Drying thoroughly helps the coating adhere and prevents oil splatter.

Season and set up dredging stations

In a shallow bowl whisk together eggs and milk until combined. In a wide plate or shallow bowl combine flour, cornmeal (if using), paprika, garlic powder, cayenne, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; mix well.

Heat the oil

Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 1 1/2 inches (approximately 3–4 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small piece of bread — it should brown in about 60 seconds.

Dredge and fry

Working in batches (do not overcrowd), toss a portion of squid rings in the egg wash, shaking off excess, then dredge thoroughly in the seasoned flour mixture, pressing to adhere. Gently shake off excess flour and carefully lower into hot oil using a spider or slotted spoon. Fry until golden and crisp, about 1.5–2 minutes per batch. Tentacles may take slightly longer.

Drain and keep warm

Remove fried calamari to a wire rack set over a sheet pan or paper towels to drain. Sprinkle immediately with a pinch of salt. Keep warm in a 200°F (95°C) oven if frying multiple batches so all servings are hot and crispy.

Zesty Dipping Sauce

While frying, combine mayonnaise, Greek yogurt, lemon juice, lemon zest, hot sauce, chopped capers, minced garlic, chopped parsley, smoked paprika (if using), 1/4 tsp salt and 1/8 tsp black pepper in a small bowl. Whisk until smooth and taste; adjust lemon, salt or hot sauce to your preference. Chill briefly or keep at room temperature until serving.

Finishing

Plate the zesty calamari with lemon wedges. Sprinkle chopped parsley and grated Parmesan (if using) over the calamari. Serve immediately with the zesty dipping sauce on the side.