In a shallow bowl or wide plate, whisk together the all-purpose flour, cornstarch, semolina (or breadcrumbs), baking powder, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika until evenly combined.

Calamari & seasoning

Prepare calamari

If not pre-cut, slice cleaned squid bodies into 1/2-inch rings and reserve tentacles (count pieces so you have about 15 total pieces). Pat the rings and tentacles very dry with paper towels to remove surface moisture.

Place the dried calamari in a bowl and add 1/2 cup buttermilk (or milk + 1 tsp lemon), minced garlic, 1/2 tsp salt and 1/4 tsp black pepper. Stir to coat and let sit 10–15 minutes. The buttermilk tenderizes and helps the coating adhere.

Frying & finishing

Heat oil

Pour about 1 cup of neutral oil into a heavy skillet (or deep fryer) to a depth of about 1 inch, or use enough to shallow-deep fry. Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test with a breadcrumb — it should sizzle and brown in about 20–30 seconds.

Coat calamari

Working in a single layer (do not overcrowd), remove a piece of calamari from the buttermilk, let excess drip off, and dredge thoroughly in the flour mixture, pressing gently so the coating adheres. Place coated pieces on a wire rack or plate. Repeat until all pieces are coated.

Fry

Fry the calamari in batches for 1.5–2.5 minutes per batch, turning once, until golden brown and crisp. Smaller rings will be closer to 1.5 minutes; larger or thicker pieces up to 2.5 minutes. Avoid overcooking — calamari becomes rubbery if left too long.

Drain & season

Use a slotted spoon or spider to transfer fried calamari to a paper-towel-lined plate or wire rack. Immediately sprinkle with a small pinch of salt and a little chopped parsley. Squeeze lemon wedges over the calamari to finish.

Dipping sauce (optional)

Whisk together 2 tbsp mayonnaise, 1 tsp lemon juice, 1/4 tsp hot sauce and 1/8 tsp salt until smooth. Serve alongside the fried calamari.