In a shallow dish, mix together the flour, cornflour, salt, black pepper, garlic powder, paprika, dill, and cayenne pepper.
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Pour vegetable oil into a heavy-bottomed pot, ensuring there’s enough oil to submerge the calamari rings. Heat the oil to 350°F.
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Pour the buttermilk into another dish. Dip each calamari ring into the buttermilk, then flour, then buttermilk, then back into the flour mix, making sure it’s fully coated.
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Carefully place the coated calamari rings into the hot oil. Fry the calamari in batches until they are golden brown and crispy, about 2-3 minutes per batch.
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