Rinse squid under cold water. Separate tubes from tentacles. Peel membrane from tubes if present and discard. Pat tubes and tentacles very dry with paper towels. Slice tubes into 1/2-inch (1.3 cm) rings. Place squid in a bowl, sprinkle with 1 tsp sea salt, 1 tsp black pepper, and 1 tbsp lemon juice. Toss and let rest 10 minutes, then pat dry again.

Batter & Coating

Make dry mix

In a large bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp sweet paprika, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, and 1/2 tsp baking powder. Mix thoroughly. Reserve 1/4 cup of this mixture separately for light dusting.

Prepare batter

In a separate bowl whisk the large egg briefly, then add 1/2 cup cold sparkling water and 4 small ice cubes. Pour the wet mixture into the dry mix and whisk gently until just combined — batter should be slightly lumpy and cold. If too thick add 1–2 tbsp more sparkling water. Keep batter bowl in an ice bath if possible to maintain cold temperature.

Dust squid

Toss the dried squid rings and tentacles lightly in the reserved 1/4 cup dry mix so pieces are evenly coated. Shake off excess. This helps the batter adhere.

Frying

Heat oil

Pour about 1 liter of neutral oil into a deep heavy pot or fryer to a depth of about 3 inches (enough for deep frying). Heat oil to 350°F (175°C). Use a thermometer to maintain temperature between 340–360°F (170–180°C).

First fry (blanch)

Working in small batches (6–8 rings/tentacles at a time depending on pot size), dip the dusted squid pieces into the cold batter to coat, letting excess drip back into the bowl. Carefully lower into hot oil with a slotted spoon or spider. Fry for 40–60 seconds until pale golden and puffed but not deeply browned. Remove and drain on a wire rack or paper towels. This step cooks the squid without over-browning.

Rest between fries

Let the blanched pieces rest for 2–3 minutes while oil returns to temperature. This helps achieve extra-crispy texture on the second fry.

Second fry (crisp)

Increase oil heat, if necessary, to 365°F (185°C). Return squid in batches and fry 1–1.5 minutes until deep golden brown and crisp. Transfer to a wire rack or paper towels to drain. Immediately sprinkle a pinch of sea salt and 1/4–1/2 tsp smoked paprika over each batch while still hot; toss gently to coat. Sprinkle chopped parsley.

Green Chili Paprika Dipping Sauce

Blend sauce

In a blender or food processor combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 small green chili (adjust to heat preference; seed if you want milder), 1/4 cup roasted red bell pepper, 1 tbsp lemon juice, 1/2 tsp sweet paprika, 1 tsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Blitz until smooth. Taste and adjust seasoning or heat. If too thick, thin with 1–2 tsp water or more lemon juice.

Finish

Transfer to a bowl and chill for at least 10 minutes to let flavors meld. Sprinkle 1/4 tsp smoked paprika on top before serving for aroma.

Serving

Serve calamars frits immediately while hot and crisp with lemon wedges and the green chili paprika sauce on the side. Offer extra smoked paprika and chopped parsley for garnish.