Crispy Calamari with Lemon-Garlic Sauce

Peel and mince 1 ³/₄ cloves Garlic, finely chop 5 gr Parsley, zest and juice ¹/₂ piece Lemon, and clean and skin the thawed 150 gr Frozen squid tubes. Slice them into rings.

In a small bowl, whisk together 50 gr Mayonnaise, 25 gr Strained Yogurt, the minced garlic, lemon zest and juice, chopped parsley, ¹/₄ tsp Table salt, and ¹/₄ tsp Black Pepper - Powder until smooth, then set aside.

In a shallow dish, combine 20 gr Flour, 10 gr Corn starch, ¹/₂ tsp Table salt, and ¹/₄ tsp Black Pepper - Powder to make the dry dredging mixture.

In a separate bowl, whisk the remaining 30 gr Flour, the remaining 15 gr Corn starch, ¹/₂ piece Eggs size M, and 75 ml Sparkling water until a smooth, cold batter forms.

Heat 150 ml Sunflower oil in a deep pan or pot over medium-high heat until it reaches 180°C (356°F).

Lightly dredge the prepped calamari in the dry mixture, shaking off any excess, then dip them completely into the wet batter.

Carefully lower the battered calamari into the hot oil and fry for 2 to 3 minutes until golden brown and ultra-crispy, then drain on paper towels.

Arrange the hot, crispy calamari on a serving platter and serve immediately with the prepared lemon-garlic sauce on the side.