If not pre-cleaned, rinse squid under cold water. Remove head, innards, quill and skin from tubes. Slice tubes into 1/2-inch rings and keep tentacles whole. Pat all pieces very dry with paper towels — moisture prevents a crisp crust.

Make dredge and wet batter

In a large bowl combine all-purpose flour, cornstarch, cornmeal (if using), 1 tsp salt, 1/2 tsp black pepper, paprika, and garlic powder. In a separate bowl whisk eggs with milk and the juice of half the lemon (about 1 tbsp).

Heat oil

Pour vegetable oil into a deep, heavy pot or deep fryer to a depth of 2–3 inches (about 3–4 cups). Heat oil to 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 rise immediately.

Coat calamari

Working in small batches to avoid overcrowding, toss the dried squid pieces in the dry mixture to lightly coat. Shake off excess. Dip each piece into the egg-milk mixture, then return to the dry mixture for a final light dredge. This double-coating yields a thin, crisp crust.

Fry

Carefully lower a small handful of coated calamari into the hot oil, keeping pieces separate. Fry for 1 to 1 1/2 minutes, or until golden and crisp. Avoid overcooking — calamari becomes rubbery if fried too long. Remove with a spider or slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Immediately season lightly with a pinch of salt.

Finish & garnish

Repeat frying with remaining calamari in batches, keeping cooked pieces warm in a low oven (200°F / 95°C) if desired. Transfer to a serving platter, sprinkle with chopped parsley and squeeze remaining lemon half over top. Serve hot.

Tartar Sauce

While the calamari rests, make the tartar sauce. In a small bowl combine mayonnaise, minced dill pickle, chopped capers, lemon juice, Dijon mustard, chopped parsley, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning. Chill until ready to serve.

Finishing

Arrange calamari with lemon wedges and the tartar sauce on the side. Provide extra salt at the table for guests to season to taste.