Crispy Fried Calamari with Garlic Aioli

Clean and slice the calamari into rings, keeping tentacles whole.

Pat calamari dry thoroughly with paper towels.

In a bowl, mix plain flour, cornflour, salt, and black pepper.

Lightly coat the calamari in the flour mixture, shaking off excess.

Heat vegetable oil to 180°C (350°F).

Fry calamari in small batches for 2–3 minutes until golden and crisp.

Remove and drain on paper towels.

Mix mayonnaise, garlic, lemon juice, and salt to make the aioli.

Serve calamari hot with lemon wedges, garlic aioli, and microgreens.