Fried Calamari with Lemon Aioli

**Prepare the calamari:** Pat the calamari dry with paper towels. This helps the flour stick and ensures a crispy texture.

**Make the dredging mixture:** In a large bowl, whisk together the flour, cornstarch, salt, pepper, garlic powder, and cayenne pepper (if using).

**Dredge the calamari:** Toss the calamari in the flour mixture, ensuring each piece is well coated. Shake off any excess flour.

**Prepare the aioli:** In a small bowl, whisk together the mayonnaise, lemon juice, minced garlic, salt, and pepper. Taste and adjust seasonings as needed. Refrigerate until ready to serve.

**Heat the oil:** Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature.

**Fry the calamari:** Working in batches, carefully add the calamari to the hot oil. Do not overcrowd the pot, as this will lower the oil temperature and result in soggy calamari. Fry for 2-3 minutes, or until golden brown and crispy.

**Drain the calamari:** Remove the fried calamari with a slotted spoon and place on a plate lined with paper towels to drain excess oil.

**Serve:** Sprinkle the fried calamari with chopped fresh parsley. Serve immediately with the lemon aioli and lemon wedges for squeezing.