Prepare the Squid: Thaw squid overnight in the fridge or under cold running water. If needed, slice the squid tubes into ¾-inch rings. Place rings and tentacles in a large bowl.

Marinate: Pour milk, lemon juice, and salt over the squid, then gently toss to coat. Cover and marinate in the fridge for 30 minutes to 2 hours for tender and flavorful calamari.

Prepare the Breading Mixture: In a large bowl, combine the flour, baking powder, black pepper, oregano, garlic powder, and smoked paprika. Whisk well to ensure all ingredients are evenly mixed.

Coat the Calamari: Using a slotted spoon, transfer the calamari from the milk mixture to the breading bowl, allowing excess milk to drip off. Toss calamari in the breading mixture until each piece is thoroughly coated. Shake off any extra breading and transfer coated pieces to a baking sheet.

Fry the Calamari: Heat the avocado oil in a deep pot to 365°F (185°C) over medium heat. Working in batches, carefully add a portion of the calamari to the oil, spacing them out to avoid overcrowding. Fry for about 3 minutes, or until the calamari turns light golden brown, stirring occasionally to prevent sticking.

Drain and Season: Using a slotted spoon, remove fried calamari and transfer to a paper towel-lined tray. Sprinkle with salt immediately. Repeat with remaining calamari until all are cooked.