Pat the calamari rings and tentacles thoroughly dry with paper towels. Place in a bowl and refrigerate while you prepare batters and dredge—dry surface helps the coating adhere and get crisp.

Make dredge

In a shallow wide bowl or rimmed plate, whisk together all-purpose flour, cornstarch, fine cornmeal, kosher salt, black pepper, smoked paprika, and granulated garlic until evenly combined.

Make wet dip

In a separate bowl, whisk eggs and buttermilk until smooth. Season lightly with a pinch of salt.

Dredge calamari

Working in batches to avoid crowding, coat the calamari first in the egg-buttermilk mixture, allowing excess to drip off, then transfer to the flour mixture and toss to thoroughly coat. Press the coating onto each piece so it adheres. Place dredged pieces on a wire rack while you heat the oil.

Heat oil

Pour vegetable oil into a medium heavy-bottomed pot or deep pan to a depth of about 1.5 inches. Heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle immediately and brown slowly.

Fry calamari

Fry dredged calamari in small batches (do not overcrowd) for 1.5–2.5 minutes, until golden brown and crisp. Use a slotted spoon or spider to remove and transfer to a paper-towel-lined baking sheet or wire rack. Keep warm in a 200°F (95°C) oven while frying remaining batches.

Finish

Season fried calamari immediately with a light sprinkle of kosher salt. Squeeze a little lemon juice over just before serving.

Mixed Greens

In a medium bowl, toss mixed greens, cherry tomatoes, and sliced red onion. Drizzle with extra-virgin olive oil and red wine vinegar, season with salt and black pepper, and toss gently to coat. Keep chilled until plating.

Sriracha Aioli

In a small bowl, whisk together mayonnaise, sriracha, lemon juice, minced garlic, honey, and salt until smooth and emulsified. Taste and adjust heat or acidity (add more sriracha for spice or more lemon for brightness). Refrigerate until ready to plate.

Blackberry-Balsamic Drizzle

In a small saucepan over medium heat, combine blackberries, balsamic vinegar, sugar, water, and a pinch of salt. Bring to a gentle simmer and cook, stirring occasionally, until berries break down and mixture reduces to a slightly syrupy consistency, about 6–8 minutes. If you prefer a smooth drizzle, press through a fine-mesh sieve to remove seeds and return to the pan to reduce another 1–2 minutes. Cool to room temperature.

Assembly & Service

Place a small mound of dressed mixed greens on each of 4 plates. Arrange a portion of crispy calamari on top or beside the greens. Drizzle blackberry-balsamic reduction around the plate and lightly over the greens (not over the crispy calamari to keep it crisp). Serve sriracha aioli in a ramekin for dipping and garnish plates with lemon wedges.