Instructions

1. 1
   Rinse the squid thoroughly and pat dry. Cut the tentacles in half lengthwise and the tubes into ½-inch rings. Set aside.
2. 2
   Combine parsley, garlic, salt, pepper, eggs, flour, and lemon juice. Transfer to large bowl.
3. 3
   Dredge squid pieces in cornmeal, then wet mixture, then again in cornmeal. Set aside.
4. 4
   Heat oil in a deep-fryer or cast-iron Dutch oven to 400°F. Add squid, 4 at a time, and deep fry for 45 seconds to a minute. Drain on a wire rack and repeat with remaining squid.
5. 5
   Sprinkle calamari with some more kosher salt and freshly-ground black pepper, and serve.