If not already cleaned, separate tubes from tentacles. Rinse quickly under cold water and pat dry thoroughly with paper towels. Slice tubes into 1/2-inch rings. Trim tentacles of any hard beaks. Arrange in a single layer on a tray and refrigerate for 10–15 minutes to dry further.

Make dredge and egg wash

In a shallow bowl combine all-purpose flour, cornstarch, semolina, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika and garlic powder. In a second shallow bowl whisk together eggs and milk until smooth.

Heat oil

Pour vegetable oil into a deep, heavy saucepan or deep fryer to a depth of about 2–2.5 inches (enough to submerge calamari). Heat to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour—if it sizzles and browns in about 10–15 seconds, oil is ready.

Dredge and fry in batches

Working in batches of about 6–8 pieces so as not to overcrowd, dip calamari rings and tentacles first into the egg wash, letting excess drip off, then coat thoroughly in the flour mixture pressing lightly to adhere. Shake off excess and carefully lower into the hot oil using a slotted spoon or spider. Fry for 1.5–2 minutes, turning once if needed, until golden brown and crisp. Do not overcook — calamari cooks quickly and becomes rubbery if left too long. Remove to a wire rack or paper towel-lined sheet and immediately season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Keep warm in a low oven (200°F/95°C) while you finish remaining batches.

Finish and garnish

When all batches are cooked, transfer calamari to a serving plate. Squeeze the lemon half over the top and sprinkle with the 2 tablespoons chopped parsley. Serve hot alongside the garlic & herb dip.

Garlic & Herb Dip

In a small bowl combine mayonnaise and Greek yogurt until smooth. Add minced garlic, lemon juice, olive oil, chopped parsley and optional dill or chives. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir well, taste and adjust seasoning or lemon if desired. Chill for at least 10 minutes to allow flavors to meld before serving.