Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl.

Thoroughly pat the squid dry with paper towels. Slice the bodies into 1/2-inch-thick rings and lay on a paper towel–lined baking sheet along with the tentacles; pat completely dry.

For the calamari: Separate the calamari tentacles and body. Slice the body Hasselback-style by making 1/4-inch slices across the body without cutting completely across to the other side.

Put the calamari in a large bowl and pour in enough milk to completely cover the calamari. Peel the garlic and gently bash with the side of a knife to open the cloves and release some of the juices.

Deselect All. 1 1/2 pounds cleaned squid (about 3 pounds whole) tentacles separated from the bodies, rinsed and patted dry. 1/4 cup extra-virgin olive oil, plus more for drizzling

Using a slotted spoon, and working in batches, transfer the calamari to the cracker meal and toss to coat. Use a fork or tongs to transfer into the hot oil. Fry until golden brown, 1 to 2 minutes.

Set a deep fryer to 450 degrees F. Fill with vegetable oil. Rinse calamari, then strain. Make a wash in a bowl with eggs, milk, salt and pepper.

In a small bowl, mix together the calamari rings, garlic, chili flakes, sea salt, and freshly ground black pepper. Set aside. Heat a 12-inch skillet over medium-high heat.

To a large pot of boiling water, add lemon juice and salt. Add squid rings and cook for about 1 1/2 to 2 minutes. Drain. Combine onion, celery, garlic, parsley, olive oil, vinegar and herbs with ...