Fried Calamari with Chile-Garlic Salt and Lemon

Serves:

• FOR THE CALAMARI:
• 1 pound small squid tubes, cleaned, cut into 1/4-inch thick rounds
• 1 1/2 cups buttermilk
• 2 cups toasted Italian breadcrumbs
• Kosher salt and freshly ground black pepper
• Vegetable oil, for deep frying
• 1 lemon cut into wedges
• FOR CHILE-GARLIC SALT:
• 2 tablespoons flakey sea salt
• 1 heaping teaspoon red pepper flakes
• 2 cloves garlic, peeled and finely sliced