Soak the calamari rings in milk for 30 minutes.
Meanwhile, combine the flour, cornmeal, salt and pepper in a bowl.
Heat 2-3 inches of oil in a deep walled skillet to 350 degrees. Drain the calamari from the milk, and toss into the flour mixture.
Using a spider or slotted spoon, shake off the excess flour, and place calamari into the hot oil. Cook for about a minute, or until golden brown.
Place on a towel lined sheet pan to drain.
To make the Lemon Parsley Aioli, combine the mayo, lemon juice, olive oil, salt, pepper, garlic, and parsley in a bowl. Use as a dipping sauce for the calamari.
