Calamari "Bruce"

Ingredients

• 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 crosswise into 1/8-inch pieces)
• 1 large yellow bell pepper cut brunoise (juliennes then crosswise 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 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