If not already prepared, rinse 1 lb calamari rings and tentacles under cold water and pat completely dry with paper towels. Trim any excess cartilage; very dry surface helps batter adhere.

Buttermilk soak

Place the dried calamari in a bowl and pour 1 cup buttermilk over it, stirring to coat. Let it soak for 15–20 minutes in the refrigerator; this tenderizes and helps the coating stick.

Make the dry dredge

In a shallow bowl or rimmed baking tray combine 1/2 cup all-purpose flour, 1/2 cup Pusveyors-style yellow cornmeal, 1/4 cup fine cornmeal (optional), 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1/2 tsp garlic powder, 1/2 tsp smoked paprika and 1/4 tsp cayenne. Whisk to evenly distribute spices and break up any lumps.

Heat the oil

Pour about 2 cups vegetable oil into a heavy skillet or Dutch oven (enough for a 1–1.5 inch shallow fry) and heat over medium-high to 350°F (175°C). If you don’t have a thermometer, test by dropping a pinch of dredge — it should sizzle and rise immediately.

Dredge the calamari

Working in batches to avoid crowding, remove a portion of calamari from the buttermilk, letting excess drip off (do not blot dry completely; a little buttermilk helps the dry mix cling). Toss the calamari in the dry dredge until well coated, pressing lightly so the cornmeal mixture adheres. Shake off excess.

Fry

Carefully place a single layer of dredged calamari into the hot oil. Fry for 1.5–2 minutes, turning once, until golden brown and crisp. Do not overcook — calamari becomes rubbery if fried too long. Remove with a slotted spoon to a wire rack set over a baking sheet or paper towels to drain. Immediately season with a light sprinkle of kosher salt while still hot. Repeat with remaining calamari.

Rest and serve

Let the fried calamari rest 1–2 minutes to finish crisping. Serve hot with lemon wedges and the chipotle mayo on the side for dipping.

Chipotle Mayo

Combine 1/2 cup mayonnaise, 1 tbsp finely minced chipotle in adobo and 1 tsp adobo sauce in a small bowl. Add 1 tsp fresh lime juice, 1/2 tsp honey, 1/4 tsp smoked paprika, 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper. Whisk until smooth and taste; adjust heat or sweetness by adding more adobo sauce or honey as desired.

Chill the sauce for at least 10 minutes to let flavors meld. If preparing ahead, store covered in the refrigerator up to 3 days. Stir before serving.