Pat the cleaned calamari tubes and tentacles very dry with paper towels. Slice tubes into 1/2" (1–1.5 cm) wide strips. Drying well helps achieve a golden crisp exterior.

Make dry mix

In a large bowl, whisk together all-purpose flour, cornmeal (or panko), cornstarch, baking powder, 2 tsp sea salt, black pepper, and smoked paprika until evenly combined.

Light batter (optional)

Stir the cold sparkling water into the dry mix just until a slightly damp, crumbly coating forms. You want a mixture that will cling to the calamari — not a runny batter. If you prefer a dry dredge, skip the sparkling water and use the dry mix as-is.

Heat oil

Fill a deep fryer or a heavy-bottomed pot with neutral oil to a depth of about 2–3 inches (5–7 cm). Heat to 350°F (175°C). Use a thermometer to maintain temperature for even frying.

Coat and fry

Toss a handful of calamari strips in the coating mixture to fully coat (if using the dry mix, shake off excess). Fry in small batches for 1½–2 minutes until golden and crisp. Do not overcrowd the pot. Remove with a slotted spoon and drain on a rack or paper towel-lined tray.

Salt 'n' chilli toss

Prepare toss mix

While the calamari fries, combine the thinly sliced red and green chillies, coarse sea salt, chopped coriander, lime juice and lime zest in a mixing bowl. Toss gently to macerate the chillies slightly and dissolve the salt.

Toss fried calamari

Place a batch of hot drained calamari into the bowl with the chilli-coriander mixture and toss immediately to evenly coat so the chillies and salt cling to the warm calamari. Repeat with remaining batches.

Harissa mayonnaise (serve)

Make harissa mayo

In a small bowl, whisk together mayonnaise, harissa paste, lemon juice, grated garlic, olive oil (if using), salt, and black pepper until smooth. Taste and adjust seasoning — add more harissa for heat or more lemon for brightness.

Plate

Transfer the tossed calamari to a serving platter, sprinkle with extra coriander leaves, and serve immediately with harissa mayonnaise and lime wedges on the side.

Finishing

For best texture, serve calamari hot and crisp. If making ahead, keep fried calamari in a single layer on a warm oven tray (200°F/95°C) for up to 10–15 minutes, then toss with the chilli-salt mixture just before serving so chillies stay fresh and bright.