Step 1

Pat your cleaned squid dry using paper towels (especially if it has been thawed) then place in a bowl and pour the buttermilk over it, tossing to coat evenly. Cover with plastic cling film wrap and refrigerate for at least 2 hours and up to 24 hours at a maximum.

Step 2

Heat your deep fryer or a deep skillet or Dutch oven with cooking oil to 375°F (190°C).

Step 3

While the oil is heating, prepare the breading. In a shallow dish combine the all-purpose flour, cornmeal, Old Bay Seasoning, and the first 2 teaspoon portion of Kosher salt.

Step 4

Work in batches as needed and use a fork to remove the squid pieces from the bowl of buttermilk. Allow the pieces to drip dry as much as possible, then transfer into your shallow dish of breading mixture. Lightly dredge each piece of squid then shake off the excess.

Step 5

Gently place breaded squid pieces into the heated oil and fry until a light golden color and crisp, about 45 seconds is all it takes! Use a slotted spoon or metal tongs to remove the fried calamari to a wire cooling rack (with paper towels beneath it to catch the oil).

Step 6

When all of the calamari is fried, place the calamari in a large bowl and sprinkle with remaining 1/2 teaspoon of Kosher salt. Toss to coat then serve immediately. Garnish with lemon if desired, and serve with marinara.