Crispy Fried Calamari

Cut the squid tubes into 1/2-inch rings. Pat both the rings and tentacles dry with paper towels.

In a large bowl, combine buttermilk, garlic powder, paprika, salt, pepper, and your favorite hot sauce. Whisk to combine.

Add the prepared squid to the buttermilk marinade and toss to coat completely.

Cover the bowl and refrigerate for 30 to 60 minutes. Do not over-marinate.

In a separate large bowl, prepare the dredge by combining all-purpose flour, rice flour, potato starch, and the same seasonings used in the marinade (garlic powder, paprika, salt, pepper). Add MSG if using. Whisk to combine.

Working in batches, remove the squid from the marinade, allowing excess to drip off, and toss it in the dredge mixture. Ensure each piece is evenly coated, then shake off any excess flour.

Place the dredged calamari on a wire rack while you coat the rest.

In a large, heavy-bottomed pot or Dutch oven, heat about 2-3 inches of high-heat oil to 375°F (190°C).

Carefully add the calamari to the hot oil in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes, or until golden brown and crispy.

Using a slotted spoon or spider, remove the fried calamari from the oil and transfer to a clean wire rack to drain.

Serve immediately with lemon wedges, fresh parsley, and your favorite dipping sauces.