2 pounds cleaned calamari, sliced crosswise
1 cup buttermilk
1 liter canola oil or enough to deep-fry calamari
1 1/2 cups all-purpose flour
3/4 cup cornstarch
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
8 ounces cold seltzer
2 tablespoons olive oil
1 large red bell pepper cut brunoise (julienne then crosswire into 1/8-inch pieces)
1 large yellow bell pepper cut brunoise (juliennes then crosswire into 1/8-inch pieces)
1/2 cup oil packed sun-dried tomatoes, drained and sliced
4 to 5 scallions, white and tender green parts only, sliced on the diagonal
1-ounce fresh ginger (about a 1 to 1/2-inch piece) peeled and finely diced
1 tablespoon prepared wasabi
1 fresh lemon, halved and seeds removed
1 fresh lime, halved and seeds removed
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