Step 1

Holding the squid firmly, pull the head from the body including internal parts and tentacles. Pull out the clear cartilage inside the tube and discard.

Step 2

With a knife, cut the head and the ink sack from the tentacles.  Set aside the tentacles. Peel the spotted outer membrane from the squid and discard.

Step 3

Under cold running water, wash the tentacles and the tubes inside and outside to remove any remaining tissue or debris. Drain well and pat dry.

Step 4

Cut the body into rings by slicing vertically or keep them whole depending on size.

Step 5

In a bowl, place milk and cleaned squid. Marinate in the refrigerator for at least 30 minutes or up to 4 hours. Drain squid and discard milk.

Step 6

In another bowl, combine flour and cornstarch. Stir to combine.

Step 7

Toss the squid in the flour mixture to fully coat.

Step 8

In a wide pan or wok over medium heat, heat about 3-inches deep oil to 350 F.

Step 9

Add coated squid in batches and deep-fry, turning as needed, for about 1 to 3 minutes or until crisp and golden.

Step 10

With a slotted spoon, remove from pan and drain on a wire rack set over a baking sheet.

Step 11

Season with garlic powder, salt, and pepper to taste. Serve immediately with lemon wedges or spicy vinegar.