Fried Calamari

Instructions

1. Prepare the squid
   Rinse the squid rings and tentacles under cold water. Pat them thoroughly dry with paper towels. If the squid is wet, the batter won't adhere properly and the oil will splatter during frying.
2. Create the coating
   In a large bowl, whisk together the flour, cornstarch, paprika, salt, black pepper, and garlic powder. In a separate bowl, beat the eggs until smooth.
3. Coat the squid
   Dip the squid pieces first into the beaten eggs, allowing excess to drip off, then coat thoroughly in the flour mixture. Shake off any excess flour and place on a baking sheet lined with parchment paper.
4. Heat the oil
   In a large, heavy-bottomed pot or deep fryer, heat oil to 350°F (175°C). Use a cooking thermometer to ensure proper temperature - too cold and the calamari will be greasy, too hot and it will burn before cooking through.
5. Fry the calamari
   Working in small batches to avoid overcrowding, carefully lower the coated squid into the hot oil. Fry for 2-3 minutes until golden brown and crispy. Be careful not to overcook as squid can become tough and rubbery.
6. Drain and season
   Using a slotted spoon, transfer the fried calamari to a paper towel-lined plate to drain excess oil. While still hot, sprinkle with additional salt to taste.
7. Garnish and serve
   Transfer the calamari to a serving platter, sprinkle with chopped parsley, and arrange lemon wedges around the plate. Serve immediately with warm marinara sauce for dipping.