Ingredients

Wet Mix

• 1 lb thawed Calimari
• 1 cup buttermilk
• 2 eggs

Dry mix

• 1 cup flour
• 1/2 cup corn starch
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp garlic powder
• 1 tbsp cajun spice
• 1 tbsp parsley


• 1 lemon

Accompaniements

• 2 tortillas
• 2 small bell peppers (mixed colors)

Dipping Sauce

• 2 tbsp Mayonaise
• 1 tbsp Horseradish
• 1/2 tsp Siracha sauce

Directions

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.