Toss calamari with buttermilk
in a non-reactive bowl, cover and let marinated in the refrigerator for 2 hours.
Make topping by heating olive oil
over medium heat in a medium skillet. Add peppers, sun-dried tomatoes, scallions, fresh ginger
, and wasabi
and saute until peppers are tender and flavors integrate. Remove from heat and set aside.
Drain marinated calamari through a strainer
. Heat canola oil
in deep-fryer to 375 degrees F (or as deep-fryer manufacturer directs for similar foods). To make tempura, mix flour, cornstarch, baking powder, and salt and pepper in a bowl. Dredge
sliced calamari in the dry mix, then set aside briefly. Add seltzer in a stream to the tempura
mix while whisking constantly to make into a batter. Dip calamari into the batter or ladle batter
over the calamari, and place into the deep-fryer basket, frying for a minute or two until golden brown. Drain
on paper towels.
Finish by adjusting seasoning in topping with salt and pepper. Serve topping over fried calamari and squeeze lemon and lime