4-6 cups neutral frying oil (canola, peanut, or vegetable)
Fresh parsley, chopped, for garnish
Lemon wedges, for serving
Instructions
In a medium bowl, combine calamari, buttermilk, and optional hot sauce. Let soak for at least 15 minutes.
In a large, shallow dish, whisk together flour, cornstarch, Parmesan cheese, garlic powder, smoked paprika, salt, and pepper.
Heat 2-3 inches of oil in a heavy-bottomed pot to 375°F (190°C).
Working in batches, lift calamari from buttermilk, letting excess drip off. Dredge thoroughly in the flour mixture, shaking off any excess.
Carefully fry the coated calamari in small batches for 2-3 minutes, until deep golden brown and crispy.
Remove with a slotted spoon and drain on a wire rack. Immediately sprinkle with a little extra salt.
Serve hot with fresh lemon wedges, chopped parsley, and your favorite dipping sauce.
Notes
The most critical factor for success is maintaining the oil temperature at 375°F (190°C). Use a thermometer and allow the oil to recover between batches for the crispiest results.