Making fried calamari at home is pretty simple and super tasty! Here's a basic recipe for crispy, golden calamari:

Ingredients:

• 1 lb (about 450g) fresh calamari (squid), cleaned and sliced into rings (or tentacles if you prefer)
• 1 cup all-purpose flour
• 1/2 cup cornstarch (helps with crispiness)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika (optional, for a little color and smokiness)
• Salt and pepper, to taste
• 1 egg, beaten (optional, for extra crisp)
• 1-2 cups buttermilk (or regular milk if you prefer)
• Vegetable oil (for frying)
• Lemon wedges and marinara sauce (or aioli) for serving

Instructions:

1. Prep:
   If you haven't already, clean and cut the calamari. City Seafood calamari allows you to skip the prep time.  Ours are ready to prepare.
   

2. Soak:
   Soak the calamari in buttermilk (or regular milk) for about 30 minutes. This step helps tenderize.

3. Make the Coating:
   In a large bowl, mix together the flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. If you're using the egg, whisk it in a separate bowl.

4. Coat:
   Remove the calamari from the buttermilk and let the excess drip off. Then, either dip each piece in the beaten egg (if using), or directly coat in the flour mixture. Make sure each piece is evenly covered.

5. Heat the Oil:
   In a large pot or deep skillet, heat about 2 inches of vegetable oil over medium-high heat. The oil should reach about 375°F (190°C). You can test it by dropping in a small bit of the flour mixture—if it sizzles, it’s ready.

6. Fry the Calamari:
   Fry the calamari in batches, making sure not to overcrowd the pan. Fry each batch for 2-3 minutes, or until golden brown and crispy. The calamari will cook quickly, so keep an eye on it.

7. Drain and Serve:
   Once fried, remove the calamari and place it on a paper towel-lined plate to drain any excess oil. Serve immediately with lemon wedges and marinara sauce or aioli for dipping.

Tips:

• For extra crunch, you can double-coat the calamari by dipping them back in the egg and flour mixture.
• If you don’t have buttermilk, regular milk works, or you can add a little vinegar to milk to mimic buttermilk.
• Serve with a side of garlic butter or a spicy dipping sauce for a fun twist!

Enjoy!