Preheat oil to 325
Mix eggs and buttermilk in a bowl then add the calimari
In a separate bowl, mix the flour, corn starch, salt, pepper, garlic powder, Cajun spice and parsley.
Slice bell peppers into rings
Slice the tortillas into thin strips (about 8-10 mm)
Slice lemon into strips or wedges for serving
Place the tortilla strips into the hot oil. Cook for about 40-50 seceonds to crisp up slightly, then remove from the Oil and place onto a paper towel.
Dip the pepper rings in the wet mix then dip in the dry mix then place into the Oil. These should only cook for about 30-40 seconds then remove and place onto a paper towel.
Cook the calimari in batches of 8-10. Remove from wet mix and dredge into the dry mix, then place into the hot oil. Fry for about 45-60 seconds for each batch.
Dipping sauce - mix all the ingredients.
Plating: put the crisp tortilla strips on the bottom of the place, then the calimari on top of them and top off with the fried peppers and place the lemon strips/wedges on the side.