Article: Use a slotted spoon to lift the calamari rings out of the buttermilk. Let the excess buttermilk drip back into the bowl. Put the rings into the bowl with the flour mixture and toss them until they're coated. Use the mesh strainer to scoop the fried calamari onto a wire rack over a rimmed baking sheet. Once the oil temperature reaches 360 °F (182 °C), add another batch of rings and fry them. Although you could put the fried calamari on a paper towel-lined plate, the paper towel traps steam which will make the calamari soggy.
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Toss the rings in the dry mixture. Transfer the fried calamari to a wire rack and fry another batch.