6 ounces of calamari, tubes and legs
1 cup buttermilk
½ cup flour
1 tablespoon fresh cracked black pepper
½ tablespoon sea salt
½ gallon vegetable oil
Soak calamari in buttermilk for one hour in the refrigerator. Combine the flour, pepper and sea salt. Drain buttermilk off of calamari and toss in the seasoned flour.
Heat the vegetable oil in a large pot until a temperature of 350 degrees. Cook calamari in oil until golden brown, about one to two minutes.
¼ teaspoon lime zest
juice of one lime
¼ cup mayonnaise
1 tablespoons capers, chopped, with juice
dash of Tabasco
½ teaspoon flat leaf parsley, chopped.
Combine all of the above ingredients by hand until thoroughly mixed. Chill for ½ hour before serving.