Step 1

For calamari: Soak the calamari pieces in the buttermilk in a bowl for at least 1 hour and up to 4 hours in the refrigerator.

Step 2

For the lemon aioli: Add the mayonnaise, Dijon mustard, lemon zest and juice, salt and pepper to a medium bowl. Stir to combine and adjust the seasoning as needed. Set aside until ready to serve.

Step 3

Preheat a deep-fryer or several inches of oil in a Dutch oven to 375 degrees F.

Step 4

For the flour seasoning: Add the flour, paprika, salt and pepper to a large bowl. Drain the calamari and put into the flour mixture, making sure each piece gets coated with the flour. Dump all the contents into a colander and shake off any excess flour. Line a dish with paper towels and set aside.

Step 5

In batches, add the lemon slices and calamari to the preheated oil and fry, mixing with a slotted spoon to prevent the calamari from clumping together, until golden brown, 2 to 3 minutes.

Step 6

Right before you take the calamari and lemon out of the fryer, toss in the parsley leaves carefully; this will cook very fast and can splatter, so stand back. Take all the contents out of the fryer to the lined dish and season with salt.

Step 7

Serve with the aioli, garnished with the zest and chopped parsley.