Prepare the Squid:

• Rinse the cleaned squid rings under cold water and pat them dry with paper towels.

Make the Coating:

• In a shallow dish, combine the flour, paprika, garlic powder, salt, and pepper.

Soak the Squid:

• Dip the squid rings into the buttermilk, allowing any excess to drip off. Then, dredge them in the seasoned flour mixture, ensuring they are evenly coated.

Heat the Oil:

• In a deep skillet or fryer, heat oil to 350°F (175°C). Ensure there’s enough oil for frying the calamari.

Fry the Calamari:

• Carefully add the coated squid rings to the hot oil in batches, being careful not to overcrowd the pan. Fry for about 2-3 minutes, or until golden brown and crispy.
• Use a slotted spoon to remove the calamari and drain on paper towels.

Serve:

• Serve hot, garnished with lemon wedges and accompanied by marinara sauce or aioli for dipping.