Step 1: Prepare the Calamari

• Rinse the calamari under cold water and pat dry with paper towels.
• Slice the calamari into 1/2-inch rings, discarding the tentacles if desired.

Step 2: Tender Soaking

• Soak in a large bowl with fresh lemon juice for 15 minutes.
• This not only adds flavor, but will give you more tender squid as the acid in the lemon tenderizes the squid tubes.

Step 3: Prepare the Coating

• In a shallow bowl, combine the all-purpose flour, salt, pepper, garlic powder, and paprika.
• Split this flour mixture between two bowls, then add buttermilk to a third bowl.
• Remove the squid from the lemon juice, then dredge in the seasoned flour, shaking off the excess.
• Then into the buttermilk, letting any excess liquid drip off for a few seconds
• Then into the second duplicate bowl of seasoned flour, again shaking off any excess

Step 4: Fry the Calamari

• In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C).
• Working in batches, carefully add the coated calamari rings to the hot oil.
• Fry for 2-3 minutes, or until golden brown and crispy.
• Using a slotted spoon, transfer the fried calamari to a plate lined with paper towels to drain excess oil.
• Repeat the frying process with the remaining calamari rings.

Step 5: Serve

• Arrange the fried calamari on a serving platter.
• Serve hot with lemon wedges and your choice of marinara sauce or aioli for dipping.