Rinse the cleaned squid under cold water and pat dry. If not pre-cut, slice tubes into 1/2-inch rings and separate tentacles. Trim larger tentacles so all pieces are similar in size for even cooking. Place squid pieces in a bowl and chill while you prepare the coating.

Prepare wet dredge

In a shallow bowl, whisk together the buttermilk and the egg until combined. This will help the dry mix adhere to the squid and banana peppers.

Mix dry coating

In a wide shallow dish or bowl, combine the all-purpose flour, cornstarch, cornmeal (if using), kosher salt, black pepper, garlic powder, and paprika. Mix thoroughly so the seasoning is evenly distributed.

Coat banana peppers

Pat banana pepper rings dry with paper towels. Toss them briefly in the wet dredge, then transfer to the dry coating and shake off any excess. Place coated rings on a rack while you coat the squid to avoid sogginess.

Coat squid

Working in batches (to avoid overcrowding), dunk squid rings and tentacles into the wet dredge, letting excess drip off, then dredge thoroughly in the flour mixture. Press lightly so the coating adheres. Place coated pieces on a wire rack for 5–10 minutes to set; this helps the crust stay attached when frying.

Frying

Heat oil

Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 2–3 inches (roughly 3–4 cups depending on vessel). Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of coating into the oil — it should sizzle and rise immediately.

Fry in batches

Fry the coated banana peppers first for 45–60 seconds until golden; remove with a slotted spoon and drain on paper towels. Next, fry the squid in small batches (about 6–8 pieces per batch depending on size) for 1.5–2 minutes total, stirring gently. Cook until the coating is golden brown and the squid is opaque and slightly firm to the bite. Avoid overcooking — squid becomes rubbery if fried too long.

Drain and season

Transfer fried pieces to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle with a light pinch of finishing salt while still hot. Keep cooked batches warm in a 200°F (95°C) oven on the wire rack if necessary, and continue frying remaining pieces.

Serve

Arrange warm calamari and banana peppers on a platter. Garnish with chopped parsley if desired and serve with lemon wedges and the sweet chili sauce on the side for dipping.

Recommended serving: squeeze a bit of lemon over the calamari before dipping into the sweet chili sauce for a bright contrast.