1. Prepare the Squid

• Rinse the cleaned squid under cold water and pat it dry with paper towels. Slice the bodies into ½-inch rings and leave the tentacles whole, if desired.

2. Marinate the Squid

• Place the squid in a bowl and pour the buttermilk over it. Let it marinate for 10-15 minutes. This step helps tenderize the squid and adds flavor.

3. Prepare the Coating

• In a large bowl, combine the flour, cornstarch, garlic powder, smoked paprika, cayenne pepper (if using), salt, and black pepper. Mix well to ensure even seasoning.

4. Heat the Oil

• Pour enough oil into a deep frying pan or Dutch oven to reach a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer for accuracy.

5. Coat the Squid

• Remove the squid from the buttermilk, allowing any excess to drip off. Toss the squid in the flour mixture, coating it evenly. Shake off any excess coating.

6. Fry the Squid

• Fry the squid in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.

7. Garnish and Serve

• Transfer the fried calamari to a serving platter, garnish with fresh parsley, and serve immediately with lemon wedges and your choice of dipping sauces.