1. In a medium bowl add the buttermilk and salt. Stir until combined. Add the squid. Refrigerate for 30 minutes.

2. Using a quarter sheet pan add flour, cornstarch, paprika, garlic, and pepper into a pile. Mix until well combined with a fork. Spread on out on the sheet pan.

3. Remove the squid from the fridge and drain it over a colander.

4. In a large cast iron skillet or dutch oven, heat 1/2inch of oil to 375 degrees.

5. Toss the squid with the seasoned flour mixture until well coated. You may need to use your hands to open the tentacles and rings to ensure they are well coated.

6. Working in batches, add a handful of the squid to the hot oil and cook for 2-3 minutes or until golden brown and crispy.

7. Remove from oil, place on a plate or sheet pan with a paper towel, and season with salt.

8. Serve immediately with lemon and mayoracha for dunking.