Sriracha Parmesan Fried Calamari

Sauce

Mash garlic and salt in mortar with pestle until paste forms. Whisk egg yolks, 6 tablespoons water, lemon juice, and mustard in medium metal bowl. Whisk in garlic mixture. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water) and whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 140F for 3 minutes, about 10 minutes total. Remove bowl from over water. Cool mixture to room temperature, whisking occasionally, about 15 minutes. Gradually whisk oil into yolk mixture in very thin slow stream; continue whisking until aioli is thick. Season to taste with pepper and more salt, if desired. (Can be prepared 2 days ahead. Cover and refrigerate.)

Calamari

Place buttermilk, calamari rings, and tentacles into a bowl and set aside for one hour. If longer, refrigerate until you're ready. Heat oil in a large sauce pan or dutch oven over med-high heat. Place dry ingredients into a bowl and whisk to combine. Line a sheet pan with paper towels and pre-heat oven to 200*. When oil reaches 380*, remove some pieces of calamari from the buttermilk and allow excess liquid to run off before dredging them in the flour mixture. Place pieces, one at a time, into the hot oil. Work in batches. Do not overcrowd. Remove calamari when golden brown, about 90 seconds to 2 minutes, and place on paper-lined sheet pan. Sprinkle with salt and place in warmed oven. Repeat steps 5 and 6 until all calamari are fried. Serve immediately with lemon wedges and your favorite dipping sauce.