Combine salt, black pepper, chili pepper & spice together in a small dish.
Place cornstarch & flour in a shallow bowl. Add half of the salt mixture & whisk to combine. Crack eggs into a bowl & whisk to break up. Working in batches, toss calamari in flour then egg then in the flour mixture again.
Heat oil in a large wok or pot over high heat until 350F. Deep-fry calamari, four batches in hot oil for 2 minutes or until crisp & lightly golden. Drain on paper towel, sprinkling each batch with some of the salt mixture. Keep warm in the oven but best when served immediately with lemon wedges & any leftover salt mixture.