Pat the cleaned squid tubes and tentacles dry with paper towels. If tubes are whole, slice into 1/2-inch rings. Trim tentacles into bite-sized pieces. Drying the squid helps the coating adhere and prevents oil spatter.

Make the dry mix

In a large bowl, whisk together all-purpose flour, cornstarch, cornmeal (if using), kosher salt, black pepper, garlic powder, smoked paprika, and baking powder until evenly combined.

Make the wet binder

In a separate medium bowl, whisk the egg with cold club soda (or cold water) until frothy. The cold carbonated liquid gives extra lightness to the coating.

Coat the calamari

Working in batches to avoid overcrowding, toss a portion of the dried squid in the dry mix to lightly dust. Shake off excess. Dip each piece into the egg/club soda mixture, then immediately return to the dry mix and press gently to adhere a good, even coating. Place coated pieces on a wire rack while heating oil.

Heat oil

Pour vegetable oil into a deep, heavy pot or deep-fryer to a depth of about 2-3 inches. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of the dry mix—if it sizzles and rises steadily, it's ready.

Fry the calamari

Fry the coated calamari in small batches so the oil temperature stays consistent. Cook 1 to 1 1/2 minutes per batch, turning once, until golden brown and crisp. Avoid overcooking — calamari cooks quickly and becomes rubbery if left too long. Remove with a slotted spoon or spider strainer and transfer to a paper towel–lined tray to drain.

Season immediately

While still hot, sprinkle a light pinch (about 1/4 tsp per batch) of kosher salt over the calamari to taste.

Bam Bam Sauce (spicy sweet garlic sauce)

In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, soy sauce, rice vinegar, honey, grated garlic, sesame oil, and lime juice until smooth and homogenous. Taste and adjust heat or sweetness—add more Sriracha for spice or more honey/sweet chili sauce for sweetness. Chill until ready to serve.

Finish & Garnish

Toss or drizzle: For a restaurant-style finish, place hot fried calamari in a large bowl, spoon 2–3 tablespoons of the Bam Bam sauce over, and gently toss so pieces are lightly glazed (serve extra sauce on the side). Alternatively, serve the calamari piled with the sauce on the side for dipping.

Garnish the dish with sliced green onions, toasted sesame seeds, chopped cilantro (if using), and lemon or lime wedges. Serve immediately while hot and crisp.