Not a fan. . . The buttermilk cooks and burns too quickly in the oil and I am scared the squid didn't cook all the way through. On top of that, I like a larger compilation of ingredients to season my oil fried recipes (cayenne, worcestershire, lemon juice, tobasco, preferred seasoning salts, etc) and I don't usually care for certain recipes that don't use such things and in turn come out underseasoned. . .
I don't even think the aioli or dressing could have made up for it. . .