If your squid isn't pre-cleaned, remove head, innards and quill. Rinse well. Separate tubes from tentacles. Pat dry thoroughly with paper towels. Slice tubes into 1/2-inch rings; leave tentacles whole or halved if large.

Marinate

Whisk together buttermilk and egg in a bowl. Submerge squid rings and tentacles, toss to coat. Let rest 15–30 minutes in the refrigerator (helps tenderize and helps coating adhere).

Make the dry mix

In a shallow wide bowl or rimmed plate combine flour, cornstarch, semolina or panko (if using), salt, black pepper, garlic powder and paprika. Whisk to distribute evenly.

Heat oil

Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches (about 2–3 cups depending on pan). Heat over medium-high until 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle and rise steadily.

Dredge

Remove a small batch of squid from the buttermilk, letting excess drip off. Dredge in the dry mix to fully coat, shake off excess. For extra crispness, double dredge: after first coating dip briefly back into buttermilk then again into dry mix.

Fry

Carefully lower coated squid into hot oil in a single layer (do not overcrowd). Fry 1.5–2 minutes, turning if needed, until golden and crisp. Smaller rings will cook quickly — avoid overcooking to keep tender. Use a slotted spoon or spider to transfer to a wire rack or paper towel–lined tray to drain. Season immediately with a light sprinkle of salt.

Serve

Keep batches warm in a low oven (200°F / 95°C) on a rack while finishing. Garnish with chopped parsley and serve with lemon wedges and the aioli.

Dipping Sauce (Garlic Lemon Aioli)

In a small bowl combine mayonnaise, minced garlic, lemon juice, olive oil, salt, pepper and optional hot sauce or smoked paprika. Whisk until smooth. Taste and adjust acidity or seasoning. Chill briefly if time allows so flavors meld.