The Kitchn: The secret to making crispy-tender fried calamari every time
1 cup buttermilk
6 cups vegetable or canola oil, for deep frying
1 cup all-purpose flour
1 cup white rice flour
1 1/2 teaspoons Diamond Crystal kosher salt or 3/4 teaspoon fine salt, plus more for seasoning
1 teaspoon garlic powder or granules
1/2 teaspoon ground white pepper
Lemon wedges and tartar sauce, for serving
1. Thaw 1 pound cleaned squid or calamari if frozen. Cut the bodies crosswise into 1/2-inch pieces but leave the tentacles whole. Place the rings and tentacles in a medium bowl, add 1 cup buttermilk, and stir to combine. Refrigerate for 30 minutes to 1 hour.
2. Heat 6 cups vegetable oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat until 375 F. Meanwhile, heat the oven to 200 F. Fit a wire rack onto a baking sheet. Place 1 cup all-purpose flour, 1 cup white rice flour, 1 1/2 teaspoons Diamond Crystal kosher salt or 3/4 teaspoon fine salt, 1 teaspoon garlic powder, and 1/2 teaspoon ground white pepper in a large bowl and whisk to combine.