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Ingredients
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Calamari
Banana Peppers & Garnish
Marinara Dipping Sauce
Method
Calamari
Prepare squid
Pat the cleaned squid tubes and tentacles very dry with paper towels. Slice tubes into 1/2-inch rings. Trim and reserve tentacles. Drying thoroughly will help the coating adhere and prevent oil splatter.
Make dredge & egg wash
In a shallow bowl whisk together buttermilk and eggs until smooth. In a separate wide bowl combine flour, cornstarch, salt, black pepper, garlic powder, and paprika; mix well.
Heat oil
Pour vegetable oil into a heavy pot or deep fryer to a depth of about 2–3 inches (about 4–6 cups depending on vessel). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately and rise to the surface.
Coat calamari
Working in batches (do not overcrowd), toss a portion of squid rings and tentacles into the buttermilk-egg mixture to coat, letting excess drip off. Transfer to the flour-cornstarch mixture and dredge thoroughly, pressing lightly so the coating adheres. Shake off excess flour.
Fry calamari
Carefully lower coated calamari into the hot oil in a single layer. Fry 1 to 1 1/2 minutes, turning if necessary, until golden and crisp. Smaller pieces may take closer to 45–60 seconds; avoid overcooking to keep calamari tender. Remove with a slotted spoon or spider and drain on paper towels set on a wire rack. Repeat with remaining calamari and let oil return to temperature between batches.
Finish
Season the hot fried calamari immediately with a light sprinkle of salt and a squeeze of the lemon half. Keep warm while you prepare the sauce and garnish.
Banana Peppers & Garnish
If using pickled banana peppers, drain well. If using fresh, slice into thin rings. Toss the banana pepper rings with chopped parsley and grated Parmesan in a small bowl. Set aside to garnish the fried calamari just before serving.
Marinara Dipping Sauce
Warm the marinara sauce in a small saucepan over low heat until simmering gently (about 3–5 minutes). Stir in the olive oil and red pepper flakes. Taste and adjust seasoning (salt or a pinch of sugar) if desired. Transfer to a dipping bowl.