If not pre-cleaned, rinse the squid under cold water. Remove head, innards, quill, and skin if desired. Separate tentacles from tubes. Slice tubes crosswise into 1/2-inch rings. Pat all pieces thoroughly dry with paper towels—moisture prevents proper crisping.

Make dredge and egg wash

In a shallow bowl or rimmed plate, whisk together flour, cornstarch, 1 tsp of the salt, black pepper, paprika, and garlic powder until evenly combined. In a separate bowl beat the eggs with the milk and remaining 1/2 tsp salt until smooth.

Heat the oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle and float immediately.

Coat the calamari

Working in small batches (6–8 rings/tentacles per batch to avoid crowding), dredge the dried squid first in the flour mixture, shaking off excess, then dip into the egg wash, then return to the flour mixture for a final coating. Press lightly so the coating adheres. Place coated pieces on a wire rack while you finish coating the rest.

Fry until golden

Carefully lower a single batch into the hot oil using a slotted spoon or spider. Fry for 1.5–2 minutes, stirring gently, until the coating is golden and crisp. Do not overcook—the squid will become rubbery if cooked too long. Remove with a slotted spoon and transfer to a baking sheet lined with paper towels or a wire rack set over a sheet to drain. Immediately season with a light sprinkle of salt while still hot. Repeat with remaining batches, keeping cooked calamari warm in a low oven (200°F / 95°C) if desired.

Finish and serve

Squeeze fresh lemon juice over the fried calamari and sprinkle with chopped parsley. Serve hot with lemon wedges and the lemon-garlic aioli on the side.

Lemon-Garlic Aioli (optional)

In a small bowl combine mayonnaise, grated garlic, lemon juice, olive oil, salt, and pepper. Whisk until smooth and adjust seasoning to taste. Chill briefly if time allows. Serve alongside calamari.