Buffalo Fried Calamari with Homemade Ranch Dip

For the ranch dip:
Combine garlic, sour cream, and mayo in a medium size mixing bowl. Stir in buttermilk, lemon juice, and Worcestershire. Mix in scallions, parsley, basil (if using), salt and pepper, and hot sauce. Chill and serve cold.

For the calamari:
Clean and cut squid into rings. Place in a large bowl. Pour enough buttermilk in the bowl to cover the squid. Cover and chill for 1 hour.

Pour flour and salt into a shallow dish or pie plate. Drain calamari and toss in flour to coat.

Heat 2-3 inches of oil in a Dutch oven or large heavy pot to 375 F.

Carefully add the squid to the oil in a single layer (do this in batches if needed, so as not to crowd the pan). Fry until just lightly golden, about 1-2 minutes. Remove with a slotted spoon and drain on paper towels.

Place calamari in a clean bowl and lightly toss with Buffalo sauce until just barely coated. Transfer to another bowl or plate and serve with ranch dip for dipping.