Begin by firmly holding the squid and separating the head, internal organs, and tentacles from the body. Remove the clear cartilage found inside the tube and discard it.

Using a sharp knife, detach the head and ink sac from the tentacles, setting the tentacles aside for later use. Peel away the spotted outer membrane covering the squid’s body and dispose of it.

Rinse the tentacles and body tubes thoroughly under cold running water, making sure to clean both inside and out to remove any lingering tissue or debris. Allow them to drain well, then pat dry with paper towels. Depending on the size of the squid, slice the body into rings or leave them whole for a different presentation.

In a mixing bowl, submerge the cleaned squid in milk and refrigerate to marinate for at least 30 minutes, or up to 4 hours for enhanced tenderness. Once marinated, drain the squid and discard the milk.

In a separate bowl, combine the flour and cornstarch, stirring until evenly mixed. Toss the squid pieces in this mixture, ensuring they are fully coated with the flour blend.

Heat about 3 inches of canola oil in a deep pan or wok over medium heat until it reaches a temperature of 350°F. Working in small batches to avoid overcrowding, carefully add the coated squid to the hot oil. Fry for 1 to 3 minutes, turning occasionally, until they turn golden and crisp.

Using a slotted spoon, transfer the fried calamari to a wire rack set over a baking sheet to drain excess oil. Immediately season with garlic powder, salt, and pepper to enhance the flavor.

Serve the calamari piping hot with fresh lemon wedges on the side or pair it with a tangy spicy vinegar dip for a bold twist. Enjoy this crispy delight as a crowd-pleasing appetizer or a flavorful snack!