Instructions: For dipping sauce: Combine all ingredients except mayonnaise in processor. Blend well. Transfer to bowl. Stir in mayonnaise. (Can be prepared 1 day ahead. Cover and refrigerate. Whisk before serving.)

For calamari: Pour oil to depth of 3 inches in heavy large pot. Heat to 350 degrees. Whisk next 4 ingredients in large bowl to blend. Pour buttermilk into another large bowl. Add calamari to buttermilk.

Working in batches, remove calamari; dredge in flour mixture. Fry until just crisp, about 2 minutes. Using slotted spoon, transfer to paper-towel-lined plate to drain. Serve warm with sauce.

This recipe yields 4 to 6 appetizer servings.

Comments: "On a trip to Longboat Key in Florida, my fiance and I ate at Pattigeorges," writes Wendy J. Harbart of Forest Hills, New York. "The five-spice calamari was out of this world."

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