Marinate the calamari

• Season the squid rings with the garlic and onion powder, Spanish paprika, Worcestershire sauce, hot sauce, buttermilk, salt and pepper.
• Toss until every piece is evenly coated, then set aside.

Make the dry batter

• Whisk together the cornstarch, all-purpose flour, garlic powder, onion powder, sage, paprika, oregano and pepper in a bowl.
• Transfer half of the mixture to a separate bowl for the wet batter.

Make the wet batter

• Add the egg and the beer to the reserved half of the dry batter.
• Whisk until thick and smooth.

Blend the garlic aioli

• Blend the garlic confit, mustard, egg, lemon juice, salt and pepper until smooth and emulsified.
• Adjust the seasoning to taste.

Simmer the hot honey glaze

• Combine the butter, garlic, honey, hot sauce, chili flakes and Spanish paprika in a pot.
• Simmer gently, then set aside.

Coat the calamari

• Coat each squid ring first in the dry batter, then in the wet batter, and finish in the dry batter again.

Fry the calamari

• Heat the oil in a pan to 165 °C.
• Fry the coated calamari in batches until golden and crisp.

Glaze and serve

• Brush the fried calamari with the hot honey glaze.
• Serve with the garlic aioli.