Quick Calamari with Garlic Mayo

Ingredients

• 2 tablespoons cornstarch 
• 1 teaspoon parsley fresh chopped
• 1  garlic clove minced
• 1  optional: lemon cut into 6 wedges
• 1 teaspoon juice of lemon 
• 0.3 cup mayonnaise light
• 2 teaspoons paprika 
• 0.3 teaspoon salt 
• 1 pound squid tubes and tentacles 
• 0.5 cup vegetable oil divided
• 0.3 cup cornmeal red yellow such as Bob's Mill

Equipment

• bowl
• frying pan
• paper towels
• ziploc bags

Directions

1. To prepare mayo, combine first 4 ingredients in a small bowl. Cover and chill.
2. To prepare calamari, cut squid tubes into 1/2-inch rings. Leave tentacles intact. Rinse and pat dry.
3. Combine cornmeal and next 3 ingredients in a large heavy-duty zip-top plastic bag; add half of squid. Seal bag; shake to coat.
4. Heat 1/4 cup oil in a large skillet over high heat.
5. Add squid coated with cornmeal mixture to hot oil; cook 2 minutes, turning frequently, or until squid begins to curl around edges. (Do not overcook.)
6. Remove squid from pan; drain on paper towels. Repeat procedure with remaining squid, cornmeal mixture, and 1/4 cup oil.
7. Serve immediately with garlic mayo and lemon wedges.