Clean the squid if not pre-cleaned: separate tubes from tentacles, remove quill and innards, peel off outer skin as desired. Pat tubes and tentacles very dry with paper towels. Slice tubes into 1/2-inch thick rings. Keep tentacles whole or halved if large.

Brine / marinade (optional)

In a bowl whisk together buttermilk and egg. Add the squid rings and tentacles and toss to coat. Marinate 20–30 minutes in the refrigerator to tenderize and help coating adhere. If short on time, skip marinate and just pat squid dry.

Make dry mix

In a shallow wide bowl combine all-purpose flour, cornstarch, optional cornmeal, baking powder, 1 1/2 teaspoons kosher salt (reserve remaining for finishing), black pepper, garlic powder, and smoked paprika. Whisk to evenly distribute.

Heat oil

Pour oil into a deep pot or heavy-bottomed skillet to a 2–3 inch depth (about 4–6 cups depending on vessel). Heat oil over medium-high heat to 350°F (175°C). Use a thermometer to maintain temperature. If you don't have a thermometer, test with a small pinch of flour — it should sizzle and brown slowly.

Coat squid

Working in small batches, remove squid from buttermilk marinade allowing excess to drip off. Dredge pieces in the dry mix, pressing gently so flour adheres and creates an even coating. Shake off excess flour.

Fry

Carefully lower a single layer of coated squid into the hot oil using a spider or slotted spoon. Fry in small batches (about 6–8 pieces) to avoid crowding and temperature drop. Fry until golden and crisp, about 1.5–2.5 minutes per batch depending on size. Tentacles may cook slightly faster. Do not overcook — squid becomes rubbery if left too long.

Drain and season

Use a slotted spoon to transfer fried calamari to a wire rack set over a baking sheet or a plate lined with paper towels. Immediately sprinkle with remaining kosher salt to taste and a little extra black pepper. Keep warm in a low oven (200°F / 95°C) if frying in multiple batches.

Finish

When all batches are fried, toss the calamari gently with chopped parsley and arrange on a serving plate. Serve with lemon wedges and the sauces (sweet chili teriyaki and cherry pepper relish) on the side or drizzled as desired.

Sweet Chili Teriyaki Sauce

Combine the sweet chili sauce, soy sauce, mirin, rice vinegar, honey, grated ginger, and minced garlic in a small saucepan or bowl. If serving as a warm glaze, place saucepan over low heat and simmer gently for 2–3 minutes until slightly thickened, stirring. Remove from heat and keep warm. For a cold dipping sauce, whisk ingredients in a bowl until smooth. Taste and adjust: add a pinch more honey for sweetness or a few drops of rice vinegar for brightness.

Cherry Pepper Relish

In a small bowl combine the sliced pickled cherry peppers, minced red onion, olive oil, lemon juice, chopped oregano or parsley, and a pinch of black pepper. Stir and let sit 10–15 minutes to marry flavors. Taste and adjust seasoning. Serve a spoonful alongside the fried calamari so diners can add spicy-sweet, vinegary bites.