Place the cleaned calamari rings and tentacles in a bowl. In a separate bowl whisk together buttermilk, cold water, kosher salt, hot sauce, and black pepper. Pour the buttermilk mixture over the calamari, cover, and refrigerate for 30–45 minutes. This tenderizes and imparts flavor.

Coating

Mix dry coating

While the calamari brines, combine flour, cornstarch, and optional bread crumbs in a shallow dish or rimmed baking sheet. Add smoked paprika, garlic powder, onion powder, crushed red pepper flakes, black pepper, and kosher salt; whisk to blend evenly.

Dredge

Remove calamari from the brine, letting excess drip off for a few seconds. Working in batches, toss pieces in the dry coating so they are evenly coated; press lightly to help coating adhere. Shake off excess and set the coated rings on a wire rack for 5 minutes to dry slightly (this helps crispness).

Frying

Heat oil

Pour oil into a deep heavy pot or Dutch oven to a depth of about 2–3 inches (approximately 3–4 cups). Heat oil to 350°F (175°C). If you don't have a thermometer, test with one coated ring — it should sizzle immediately and float.

Fry calamari

Fry the coated calamari in small batches (do not overcrowd) for 1.5–2.5 minutes until golden brown and crisp. Stir gently to prevent sticking. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Keep cooked batches in a warm oven at 200°F (95°C) while you finish frying the rest.

Season after frying

Immediately sprinkle a light pinch of salt over the hot fried calamari and toss gently to distribute. This improves flavor adhesion.

Spicy Marinara

Make marinara

In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Add crushed tomatoes and tomato paste; stir. Add red pepper flakes, sugar, red wine vinegar, salt, and black pepper. Simmer gently 10–12 minutes to thicken and develop flavor. Stir in chopped basil just before serving. Keep warm.

House Tartar Sauce

Mix tartar sauce

In a small bowl combine mayonnaise, finely minced dill pickle, chopped capers, lemon juice, Dijon mustard, chopped dill (or parsley), garlic powder, salt, and black pepper. Stir until smooth. Taste and adjust acidity (lemon) or salt as needed. Chill until ready to serve.

Finish & Serve

Arrange fried calamari on a warmed platter. Garnish with chopped parsley and lemon wedges. Serve immediately with a small bowl of spicy marinara and a small bowl of house tartar sauce alongside for dipping. Recommended portion: serve hot for best texture.