Place sliced squid rings or calamari tubes onto a rimmed baking sheet lined with paper towels. Cover with additional paper towel.

Place in refrigerator for 1 hour to dry.

Pour about 2 inches oil into a large Dutch oven or heavy cooking pot.

Preheat oil to 365ºF

Pour buttermilk and eggs into a medium bowl. Whisk milk and eggs together. Set aside.

In a large bowl, add flour, cornmeal, parsley, salt, and pepper. mix well. Set aside.

Remove squid rings from refrigerator.

Add dried rings to the buttermilk. Work in batches if total rings do not fit. Toss to fully coat. Make sure all the pieces are well-coated.

Working in batches, remove a small amount of rings (use a large slotted spoon or strainer and let the excess buttermilk drip off) and move to the flour mixture.

Use your hands to gently toss the rings in the flour, making sure every piece is covered completely and no rings are sticking together.

Gently shake off the excess flour and carefully place breaded rings into the hot oil. Fry until golden brown, usually around 50 seconds. Be careful - These cook very quickly, and if overcooked become extremely rubbery.

Remove browned calamari to a paper towel-covered plate to drain.

Let the oil come back up to temperature, then repeat with remaining batches until all rings are breaded and cooked.

Place all cooked calamari on a large serving dish or bowl.

Sprinkle with as many sliced peppers as you like and looks good.

Sprinkle with sea salt, to taste.

Serve hot with lemon wedges and marinara sauce and/or other dipping sauces (See Box Below for Links to some good Restaurant Recipes).