Pat the cleaned squid tubes and tentacles dry with paper towels. Slice the tubes into 1/2-inch rings. If using whole tentacles, leave as-is or trim to bite-sized pieces. Place the cut calamari in a bowl, squeeze the whole lemon over it, add 1 tsp salt and 1 tsp black pepper, toss to combine, and let rest 5–10 minutes while you prepare the breading. Pat dry again before breading.

Breading & Batter

Make dry mix

In a shallow wide bowl or baking dish, whisk together all-purpose flour, cornstarch, rice flour (if using), baking powder, garlic powder, paprika, cayenne, and 1 tsp salt until evenly combined.

Make wet batter

In a separate bowl, whisk the egg until slightly frothy. Add the cold club soda or cold beer and stir briefly — batter should be thin but viscous, similar to heavy cream. Keep chilled until ready to use (placing over an ice bath for a few minutes helps keep it cold and makes the crust crispier).

Coat calamari

Working in batches to avoid crowding, dredge a portion of the calamari first in the dry mix, shaking off excess, then dip into the cold wet batter to coat, then return to the dry mix for a final light dredge (this double-coat yields a crisp exterior). Place coated pieces on a wire rack while heating oil. Ensure every piece is evenly coated to prevent soggy spots.

For Frying

Heat oil

Pour the neutral oil into a large, heavy pot or deep fryer to a depth of about 2–3 inches (about 3–4 cups depending on vessel). Heat the oil to 360°F (182°C). If you don't have a thermometer, heat until a small pinch of the dry mix sizzles and immediately browns in about 30–45 seconds.

Fry in batches

Fry the coated calamari in small batches (about 6–8 rings per batch depending on pot size) for 1.5–2 minutes or until golden brown and crisp. Avoid overcooking; squid cooks quickly and becomes rubbery if left in the oil too long. Maintain oil temperature between 350–365°F (177–185°C), adjusting heat as needed between batches.

Drain

Using a slotted spoon or spider, transfer fried calamari to a wire rack set over a rimmed baking sheet or to paper towels to drain for 1–2 minutes. Immediately season with a light sprinkle of salt while hot.

Dipping Sauce

Mix sauce

While the calamari fry, whisk together mayonnaise, Greek yogurt (or sour cream), lemon juice, minced garlic, hot sauce (if using), 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl. Taste and adjust seasoning or acidity with more lemon or hot sauce as desired. Chill until serving.

Serve

Transfer the drained calamari to a serving platter, sprinkle with chopped parsley, and serve immediately with lemon wedges and the prepared dipping sauce on the side. Crisp is best right away; leftovers can be briefly re-crisped in a 400°F (200°C) oven for 3–4 minutes.