Kalamar Tava: Turkish Fried Calamari with Herby Lemon

Rinse the calamari under cold water. Trim the tentacles just above the eyes and remove the beak. Slice the tubes crosswise into 1 cm (1/2-inch) rings. Place rings and tentacles in a bowl, pour milk over, stir, and refrigerate for 15 minutes. This tenderizes the calamari.

In a wide, shallow bowl, whisk together the flour, cornstarch, salt, black pepper, and paprika.

Pour oil into a large, heavy pot to a depth of 5 cm (2 inches). Heat over medium-high heat until it reaches 180°C (350°F) on a deep-fry thermometer. Adjust heat to maintain the temperature.

Drain the calamari from the milk; let excess drip off. Toss a batch of the calamari pieces in the flour mixture until evenly coated. Shake off excess flour and transfer to a plate.

Carefully drop a few coated pieces into the hot oil without overcrowding. Fry until golden brown and crispy, about 2–3 minutes. Use a slotted spoon to transfer to paper towels. Repeat with remaining calamari, letting the oil return to temperature between batches.

Transfer the fried calamari to a serving platter. Sprinkle with a pinch for salt and chopped parsley if desired. Serve hot with lemon wedges and optional tarator sauce.