If not pre-cleaned, rinse calamari tubes and tentacles under cold water. Pat completely dry with paper towels. Slice tubes into 1/2-inch wide rings; leave small tentacles whole. Drying is crucial for a crisp result.

Make the dry mix

In a wide shallow bowl or pie plate, whisk together flour, cornstarch, cornmeal (if using), kosher salt, black pepper, smoked paprika, and garlic powder until evenly combined.

Make the batter (light)

In a separate bowl, whisk the cold sparkling or ice water with the egg (if using) until combined. The cold water keeps the batter light and crisp. Gradually add about half of the wet mixture to the dry mix and whisk quickly to make a slightly thick, pourable batter; add remaining water if needed. Batter should coat but not be too runny—aim for pancake-batter consistency.

Heat the oil

Pour oil into a heavy-bottomed skillet or pot to reach about 1 to 1.5 inches depth (roughly 2 cups for a medium pan). Heat over medium-high until oil temperature reaches 350–375°F (175–190°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 and fry

Working in small batches (don't overcrowd), toss a portion of the calamari rings and tentacles in the dry mix just to lightly dust (this gives an extra-crisp layer). Then dip each piece into the batter, letting excess drip off, and carefully lower into the hot oil. Fry until golden and crisp, about 1.5–2 minutes per batch (tentacles may take slightly longer). Use a slotted spoon to transfer to a wire rack set over a baking sheet or paper towels to drain. Immediately season with a light sprinkle (about 1/4 tsp total) of kosher salt while still hot.

Keep warm and finish

If cooking multiple batches, keep finished calamari warm in a 200°F (95°C) oven on a tray while you finish frying remaining batches so they stay crisp.

Serve

Arrange the calamari on a platter, garnish with lemon wedges (cut the lemon into 6 wedges). Serve immediately with the garlic & herb dip on the side.

Garlic & Herb Dip

Combine the Greek yogurt and mayonnaise in a small bowl and whisk until smooth.

Stir in the minced garlic, chopped parsley, chives, lemon juice, and olive oil until evenly distributed.

Season with salt, black pepper, and a pinch of cayenne or a few drops of hot sauce if using. Taste and adjust seasoning—add more lemon for brightness, more garlic for punch, or more herbs for freshness.

Cover and refrigerate for at least 15–20 minutes to let flavors meld. Bring to room temperature for 5–10 minutes before serving if desired.