I haven't made it in years, but you have to be very careful not to overcook it. My experience is with breaded and fried. Is it pre-cleaned or whole? If it's whole run it under water in a colander and slide your finger up into the body checking for grit but also a thin, flat cartilage that they have. Splay the tentacles out and cut in half and slice the body into rings.
If you want to bread and fry it, a recipe that I've been using that's been great on frog legs and chicken so far. I'm itching to try it on catfish.
Fresh crushed black pepper
I do this to taste, throw everything in a food processor until pork rinds are crushed and everything is blended. Then pour it into a container with a lid.
Heavy whipping cream
Beat a couple of eggs with a couple tablespoons of the cream. Coat the squid with the liquid batter and toss in batches in the dry.
Fry in smallish batches in hot oil, not more than about a minute. Test a few pieces first. If you overdo it they'll turn into hard, dry rubberbands.