Place the calamari in a bowl and pour the milk over. Allow to sit for 30 minutes (the milk tenderizes the calamari).

While the calamari is tenderizing, combine the mayonnaise, lemon zest, lemon juice and garlic and stir until combined. Season with salt and pepper then set aside.

After 30 minutes, drain the milk and pat the calamari dry with paper towel before slicing each tube into 1cm thick rings.

Heat the oil in a thick based cast iron pot.

Combine the flour, cornstarch, cayenne pepper and salt, then coat the calamari rings in the flour mixture and fry for 2 minutes in batches.

Drain each batch on paper towel and serve immediately with the lemon aioli.