Fried Calamari with Two Dipping Sauces

Living in New England we are spoiled to have some great fried seafood stands but they can be pricey so I thought about trying it on my own. This recipe is fantastic! And the dipping sauces really take it up a notch! Hope you love it as much as we do.

Thanks 
Monica

Ingredients

2 c	buttermilk
1 lb	calamari rings
1 tsp	srirachia sauce
2 c	flour
1 tsp	paprika
1 tsp	cayenne pepper
	salt and pepper to taste
3	eggs
	canola oil for frying
FOR THE TOMATO BASED SAUCE
1 Tbsp	olive oil
1	small onion chopped
1-2	cloves garlic, minced
1 Tbsp	capers and a bit of the juice
1 can(s)	diced tomatoes
	few pinches red pepper flakes
2	anchovy fillets, or anchovy paste
	handful italian parsley roughly chopped
1/4 c	kalamata olives, pitted and chopped
1 tsp	tomato paste
	lemon
OLD BAY AIOLI SAUCE
1 c	mayonnaise
1	lemon, juiced
1 Tbsp	dijon mustard
1 Tbsp	sriracha
1 Tbsp	old bay seasoning
	handful italian parsley chopped
	salt and pepper to taste Directions 1  in a bowl add the buttermilk, sriracha, and calamari and let soak for up to 4 hours in the fridge 2  in a bowl combine the flour, salt, pepper, cayenne pepper, paprika and mix together. 3  In another bowl beat the eggs 4  get your deep fryer to 375 or a pan of oil 5  remove the calamari from the buttermilk. 6  dip the calamari in the egg and then into the flour mixture and shake off extra. Add the coated calamari to the oil and cook until golden brown. Remove and place on a paper towel or wire rack 7  To make the tomato olive dip. add olive oil to a sauce pan and add the onions and garlic, red pepper flakes and cook for a few minutes. 8  add the tomato paste, anchovies, olives, canned tomatoes and capers and let cook about 20 minutes. Taste and add salt and pepper to taste. 9  add the parsley and some lemon juice to taste. 10  For the old bay aioli dip Combine all ingredients in a bowl and serve Super easy! Super delicious!