Pat the calamari rings and tentacles very dry with paper towels. If using frozen, ensure fully thawed and drained. Trim any excess cartilage; cut larger rings in half for 1/2–3/4-inch pieces for even frying.

Prepare dredging stations

Place the flour, cornmeal (or panko) and breadcrumbs (if using) in a wide shallow bowl or tray. Stir in 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika and 1/2 tsp garlic powder until evenly combined. In a second shallow bowl, whisk together the eggs and 1/2 cup milk or buttermilk until smooth.

Bread the calamari

Working in batches (to avoid overcrowding), dip pieces first into the egg mixture, letting excess drip off for 2–3 seconds, then transfer to the flour mixture and toss to coat evenly. Press lightly so the coating adheres. Place coated calamari on a wire rack set over a sheet tray while you heat the oil.

Heat the oil

Pour neutral oil into a heavy-bottomed pot or deep pan to a depth of about 2–2.5 inches (roughly 3–4 cups depending on pan). Heat over medium-high until oil reaches 350–365°F (175–185°C). If you don't have a thermometer, test with one breaded piece — it should sizzle immediately and float.

Fry calamari

Fry in small batches (6–8 pieces at a time depending on pot size) for 1.5–2.5 minutes until golden and crisp. Avoid overcrowding, which drops oil temperature. Use a slotted spoon or spider to remove fried calamari when golden. Drain on paper towels or a wire rack. Maintain oil temperature between batches; adjust heat as needed.

Fry peppers and jalapeño

After calamari, briefly fry the thinly sliced jalapeño and bell pepper (2–30 seconds) until edges blister and become slightly crispy — do not let them burn. Remove and drain with calamari. These add texture and appearance as described in the menu.

Season and serve

Immediately season the hot calamari and fried peppers with a light pinch of salt and an extra grind of black pepper. Arrange on a platter with lemon wedges and bowls of tzatziki and spicy cocktail sauce for dipping.

Tzatziki (cool yogurt sauce)

Prepare cucumber: grate cucumber, then squeeze out excess moisture in a clean kitchen towel or paper towels until mostly dry (this prevents watery tzatziki). Combine grated cucumber with 1 cup Greek yogurt, 1 minced garlic clove, 1 tablespoon chopped fresh dill, 1 tsp lemon juice, 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl. Stir until smooth. Taste and adjust lemon, salt or dill as desired. Chill at least 15 minutes to let flavors meld before serving.

Spicy Cocktail Sauce

Whisk together 1/2 cup ketchup, 1 tsp prepared horseradish, 1 tsp hot sauce, 1/2 tsp Worcestershire sauce, 1/2 tsp lemon juice, 1/4 tsp smoked paprika or a pinch cayenne (optional) and 1/8 tsp salt in a small bowl. Taste and adjust heat or tang. Refrigerate until service; bring to near room temperature before serving if preferred.