Rinse and pat the squid rings and tentacles very dry with paper towels. Transfer to a bowl and pour buttermilk over them, stir to coat, and refrigerate for 20–30 minutes. This tenderizes and helps the coating adhere.

Heat oil

Pour vegetable oil into a heavy skillet or pot to reach about 1/2 inch depth. Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles immediately when dropped in.

Dredge and fry

In a shallow bowl combine all-purpose flour, cornmeal/semolina, kosher salt, black pepper, and garlic powder. Remove squid from buttermilk, letting excess drip off. Toss squid in the flour mixture in batches to coat evenly, shaking off excess. Fry in the hot oil in small batches 1.5–2.5 minutes per batch until golden and crisp. Do not overcrowd. Use a slotted spoon to transfer to a paper-towel lined tray and season immediately with a light pinch of salt. Keep warm in a 200°F (93°C) oven while finishing remaining batches.

Finish

Arrange fried calamari on a serving platter. Squeeze fresh lemon over the top to taste just before serving.

House Peppers

While squid is marinating or frying, combine the sliced sweet peppers, sliced hot/pickled peppers, olive oil, thinly sliced shallot, red wine vinegar, kosher salt and black pepper in a small bowl. Toss to coat and let sit 10–15 minutes to mellow and marinate. Transfer to a small serving bowl and set aside. These can be served at room temperature.

Oreganata Topping

In a small skillet, warm 1 teaspoon olive oil over medium heat. Add minced garlic and stir 20–30 seconds until fragrant but not browned. Add breadcrumbs and toast, stirring constantly, until golden, 2–3 minutes. Remove from heat and stir in grated cheese, chopped oregano, lemon zest, and salt. Hold warm; sprinkle this over the fried calamari just before serving for a crunchy oreganata finish.

Red Pepper Sofrito

Make the sofrito while calamari fries: heat 1 teaspoon olive oil in a small skillet over medium heat. Add minced shallot and cook 1–2 minutes until softened. Add minced garlic and cook 20–30 seconds. Stir in chopped roasted red pepper, tomato paste, smoked paprika, and salt. Cook 1–2 minutes to blend flavors. Add red wine vinegar and 1 teaspoon water if mixture seems thick; cook another minute. Taste and adjust salt or vinegar. Remove from heat and keep warm or at room temperature.

Lemon Aioli

In a small bowl combine mayonnaise, grated garlic, lemon juice, lemon zest, olive oil, salt and black pepper. Whisk until smooth and taste; adjust lemon, salt or garlic to preference. Chill briefly if made ahead.

Assembly & Service

Place a bed of house peppers on the serving platter or individual plates. Pile the hot fried calamari over the peppers. Spoon a few dollops of red pepper sofrito around or atop the calamari. Sprinkle the oreganata breadcrumb mixture over the calamari for crunch. Serve immediately with lemon wedges and a small ramekin of lemon aioli for dipping. Recommend serving hot so calamari stays crisp.