In a small bowl combine mayonnaise, minced garlic, lemon juice, olive oil and Dijon mustard. Whisk until smooth. Season with 1/4 tsp salt and 1/8 tsp pepper, taste and adjust. Cover and chill in refrigerator while you prepare the rest (at least 15 minutes) to let garlic mellow.

Pepperoncini & Cherry Tomato Relish

Prepare relish

In a medium bowl add halved cherry tomatoes, sliced pepperoncini rings, finely diced red onion and chopped parsley. Drizzle with 1 tablespoon olive oil and 1/2 tablespoon red wine vinegar. Season with 1/4 tsp salt and 1/4 tsp black pepper. Toss gently to combine and let sit at room temperature for 10–15 minutes to marry flavors.

Fried Calamari

Dry and marinate

Pat the calamari rings very dry with paper towels. Place in a bowl and pour 1/2 cup buttermilk over them; toss to coat. Let sit 10 minutes. The buttermilk helps tenderize and helps the coating adhere.

Prepare dredge

While calamari rests, in a shallow bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp fine sea salt, 1/2 tsp freshly ground black pepper and 1/2 tsp sweet paprika until evenly combined.

Heat oil

Pour 3–4 cups vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches. Heat over medium-high until thermometer reads 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle and brown slowly.

Dredge calamari

Remove calamari from buttermilk, letting excess drip off. Place rings into the flour mixture in batches (do not overcrowd) and toss to coat evenly, pressing gently so the coating adheres. Shake off excess flour.

Fry

Carefully lower a single layer of coated calamari into the hot oil using a slotted spoon or spider. Fry in small batches for 1.5–2 minutes, until golden and crisp. Do not overcook—calamari cooks very quickly. Remove with a slotted spoon and transfer to a wire rack set over a baking sheet or paper towels to drain. Immediately season with a light sprinkle of salt.

Finish and serve

When all batches are fried, arrange calamari on a serving platter. Spoon the pepperoncini & cherry tomato relish over or alongside the calamari (you can scatter some of the juices from the relish for flavor). Serve with garlic aioli and lemon wedges on the side. Provide small forks or toothpicks for dipping.