My girls love calamari as well so we have it pretty often. I get the fish monger to clean the calamari for me so I don’t have to deal with the ink, but the rest is easy. I find the body (cut into rings) and the tentacles are the most tender, whereas the wings are a bit tough. So after cutting up the calamari, toss in flour, then dip in buttermilk to coat, followed by rolling in breadcrumbs and/or panko breadcrumbs. Cover all breaded calamari and chill in the fridge for at least 30 min or enough time so that the calamari are fully chilled. Once chilled, heat enough oil in a pan to fully fry the calamari, and fry for about 2.5-3 minutes, turning about 2/3 through if the calamari are not fully submerged, until the batter is golden brown. Calamari is simple, but the meat goes from being tough while raw, to perfectly melt-in-your-mouth tender, to tough again in 4 minutes! Fully chilled calamari is the trick. Once the calamari is out of the pan, sprinkle with a bit of salt and serve. Yum.