1 lb squid (calamari), cleaned, bodies cut into ½-inch rings, tentacles left whole
1 cup buttermilk
1 cup all-purpose flour
½ cup cornstarch
2 teaspoons Kosher salt, plus more for finishing
1 tablespoon coarsely ground black pepper
1 teaspoon garlic powder
4-6 cups neutral frying oil (canola, vegetable, or peanut)
¼ cup fresh parsley, chopped, for garnish
Lemon wedges, for serving
Instructions
Pat calamari rings and tentacles completely dry with paper towels.
Place the dried calamari in a bowl, cover with buttermilk, and let it soak for at least 15 minutes.
In a separate shallow dish, whisk together the flour, cornstarch, 2 tsp kosher salt, black pepper, and garlic powder.
Heat 2-3 inches of oil in a heavy-bottomed pot to 375°F (190°C).
Working in batches, lift calamari from the buttermilk, dredge thoroughly in the flour mixture, and shake off any excess.
Carefully fry the calamari for 2-3 minutes per batch, until light golden brown and crispy. Do not overcrowd the pot.
Remove with a slotted spoon to a wire rack and immediately season with a pinch of salt.
Garnish with fresh parsley and serve immediately with lemon wedges.
Notes
Ensure your oil is at the correct temperature (375°F / 190°C) before adding the calamari to prevent it from becoming greasy. Use a thermometer for best results.