If needed, thaw calamari completely and pat dry with paper towels. Slice tubes into 1/4-inch rings if not pre-sliced. Trim and include small tentacles. Drying prevents oil splatter and helps coating adhere.

Make batter/ dredge

In a wide bowl whisk the egg with milk until combined. In a separate shallow dish combine flour, cornstarch, Cajun seasoning, kosher salt, and black pepper. Reserve 1 teaspoon extra Cajun seasoning for tossing later.

Coat calamari

Working in batches to avoid crowding, dip calamari pieces into the egg-milk mixture, letting excess drip off, then dredge thoroughly in the flour mixture. Place coated pieces on a baking sheet in a single layer while you heat the oil.

Frying

Heat oil

Heat oil in a deep heavy pot or Dutch oven to 350°F (175°C). If you don't have a thermometer, oil should shimmer and a small breadcrumb will sizzle and brown in about 30 seconds.

Fry

Fry calamari in small batches (about 4–6 oz per batch) so the oil temperature stays steady. Fry for 1.5–2 minutes until golden and crisp. Avoid overcooking — calamari becomes rubbery if fried too long.

Drain & season

Use a slotted spoon or spider to remove calamari and transfer to a paper towel–lined tray to drain. Sprinkle the hot calamari immediately with the reserved 1 teaspoon Cajun seasoning and toss gently to coat.

Finishing & Serving

Arrange calamari on a serving platter. Garnish with chopped parsley (optional) and lemon wedges. Serve hot so the coating stays crisp.

Cocktail Sauce

Combine ketchup, prepared horseradish, Worcestershire sauce, lemon juice, hot sauce (if using), and salt in a small bowl. Taste and adjust horseradish or hot sauce for heat. Chill briefly or serve immediately alongside calamari.