INGREDIENTS
1 pound calamari rings and tentacles
1 cup buttermilk
1 1/2 cups all purpose flour
2 teaspoons salt plus more for serving
1/2 teaspoon paprika smoked or regular
1/4 teaspoon pepper
1/4 teaspoon garlic powder
vegetable oil for frying
2 teaspoons chopped fresh parsley
INSTRUCTIONS
Place the calamari in a bowl with the buttermilk and stir to combine.
Cover the bowl and refrigerate for at least 30 minutes.
Heat 3-4 inches of oil in a large deep pot to 375 degrees F.
Place the flour, salt, paprika, pepper and garlic powder in a medium bowl; stir to combine.
Remove each piece of squid from the buttermilk and dredge in the flour. Repeat the process until all pieces are coated.
Place 8-10 pieces of squid in the oil. Cook for 2-3 minutes or until golden brown.
Remove the squid from the oil and drain on paper towels. Repeat the process with the remaining squid.
Sprinkle additional salt over the squid if desired, and sprinkle with chopped parsley. Serve immediately.
