Step 1: Prepare the Squid

1. Clean the Squid: If your squid isn’t pre-cleaned, rinse the tubes and tentacles thoroughly under cold water. Remove any residual cartilage or skin. Slice the tubes into rings about 1/2 inch thick. Keep the tentacles whole if small, or cut larger ones into bite-sized pieces.
2. Tenderize the Squid: Place the squid in a bowl and toss with 1 teaspoon of baking soda. Let it sit for 10 minutes to tenderize, then rinse thoroughly under cold water to remove the baking soda. Pat the squid completely dry with paper towels.
3. Marinate in Buttermilk: Place the cleaned squid in a bowl and cover with buttermilk. Let it soak for 10–15 minutes while you prepare the other ingredients. This step helps to tenderize the squid further and ensures the coating adheres well.

Step 2: Make the Coating

1. In a shallow dish or bowl, combine the cornstarch, all-purpose flour, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper. Mix well to ensure the seasoning is evenly distributed.

Step 3: Heat the Oil

1. Pour enough vegetable oil into a deep skillet or wok to reach about 2–3 inches in depth. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test this by dropping a small piece of the coating mixture into the oil—it should sizzle and float immediately.

Step 4: Coat and Fry the Squid

1. Dredge the Squid: Remove the squid from the buttermilk, letting any excess drip off. Dredge each piece in the cornstarch mixture, pressing gently to ensure an even coating. Shake off any excess coating.
2. Fry the Squid: Working in small batches, carefully drop the coated squid into the hot oil. Fry for 2–3 minutes, or until golden and crispy. Avoid overcrowding the pan, as this can lower the oil temperature and make the squid less crispy.
3. Drain and Rest: Use a slotted spoon or tongs to remove the squid from the oil. Transfer to a plate lined with paper towels to drain excess oil. Repeat with the remaining squid.

Step 5: Prepare the Seasoning

1. In a clean skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and sliced chili (if using) and sauté for 30 seconds until fragrant.
2. Stir in the sea salt, black pepper, and white pepper. Mix well and remove from heat.

Step 6: Toss and Serve

1. Transfer the fried squid to a large mixing bowl. Sprinkle the garlic-pepper seasoning over the squid and toss to coat evenly. Add the chopped green onions and toss again.
2. Serve the Salt and Pepper Squid immediately, garnished with lemon wedges and extra green onions or herbs.