Add calamari to a bowl with the sliced jalapeños, 1 tbsp each of the garlic powder, Mexican Chile Lime Seasoning and the Vulcan's Fire Salt, juice of one lime and the heavy cream. Mix and let marinade for at least 30 minutes.
To make the dipping sauce, mix together the mayo, sour cream, the juice of one lime, the remaining seasonings, salt & pepper. Once combined, chill until ready to serve.
To another large bowl, add the flour, corn starch, another 1 tbsp each of the three main spices, whisk to combine.
To a large skillet, add the oil and set to medium high heat.
To coat the calamari, working in batches, take it out of the marinade mixture, let the excess drain off then add it to the flour mixture, toss to coat evenly. Repeat until all the calamari and jalapeños are coated.
Once the oil is hot, in batches, fry the calamari and jalapeños for 3-4 minutes or until just getting golden brown. Once taken out of the oil, immediately top the fried calamari with more spicy salt.
More About This Recipe
Choose a neutral, high heat oil for frying. Canola oil, peanut oil, and sunflower oil are good choices.