Place eggs and garlic in a medium bowl. Whisk to mix and beat slightly. Set aside.

Place breadcrumbs and salt in another medium bowl. Toss to mix. Set aside.

Place calamari rings in a large bowl. Sprinkle cornmeal or cornstarch over rings. Shake and toss to completely and evenly cover rings.

Remove rings, a few at a time, from bowl, shaking off excess cornmeal or cornstarch, and place into eggs mixture. Coat completely.

Remove, allowing excess to drip off, and place into bread crumbs mixture. Toss to coat completely and evenly.

Remove to a cookie sheet.

Repeat until all rings are breaded. (This can be done up to 2 hours in advance. Place cookie sheet with calamari rings in refrigerator, covered if you prefer but it isn't necessary, until you are ready to fry.)

When ready to cook, pour enough oil to deep fry into a large pot, Dutch oven or deep fryer.

Heat the oil to a high temperature, just below the smoking point (This is the secret to crispy calamari - hot, hot oil).

Place rings, a few at a time, do not crowd, in hot oil. Fry until golden. Watch carefully, - they will fry very quickly, in about 1 minute.

Remove to a paper towel-covered plate to drain.

Serve immediately with lemon wedges and a dipping sauce - or several! - of choice, such as marinara sauce, aioli, remoulade or others (See below for links to several good ones from your Favorite Restaurants).