Prepare the Buttermilk Marinade:

• In a large bowl, combine buttermilk, salt, and black pepper.

Marinate the Calamari:

• Add the calamari rings to the buttermilk mixture, ensuring they are fully submerged.

• Cover and refrigerate for 15 minutes.

• This step tenderizes the calamari and helps the coating adhere.

Sauté the Garlic:

• In a small saucepan, heat olive oil over medium heat.

• Add the minced garlic and sauté until fragrant (1-2 minutes).

Simmer the Sauce:

• Add the marinara sauce, red pepper flakes, and basil.

• Simmer for 5 minutes, then stir in the lemon juice.

• Adjust seasoning with salt and pepper.

• Keep warm until ready to serve.

Mix the Dry Ingredients:

• In a shallow dish, whisk together flour, cornstarch, paprika, cayenne pepper, garlic powder, salt, and black pepper.

Dredge the Calamari:

• Remove the calamari rings from the buttermilk, letting any excess drip off.

• Dredge each ring in the flour mixture, coating thoroughly.

• Place coated rings on a baking sheet lined with parchment paper.

Heat the Oil:

• In a deep fryer or large skillet, heat oil to 350°F (175°C).

Fry the Calamari:

• Fry the calamari in small batches for 2-3 minutes, or until golden brown and crispy.

• Do not overcrowd the pan to maintain oil temperature.

Drain and Season:

• Use a slotted spoon to transfer the calamari to a paper towel-lined plate to drain excess oil.

• Immediately sprinkle with extra salt and paprika for added flavor.

Plate the Calamari:

• Arrange the calamari rings on a serving platter.

Serve with Dipping Sauce:

• Pour the spicy marinara sauce into a small bowl for dipping.

Garnish:

• Garnish with lemon wedges and fresh basil for a vibrant presentation.