This is a super easy recipe, the key is finding good quality squid. I bought fresh tubes at the Whole Foods Seafood Counter, if you like tentacles you may have to buy them frozen. Always look for cleaned calamari/squid.This recipe is for a main dish for two or an appetizer for four. It is easily doubled for larger servings. The combination of flour, polenta and panko assure a crispy crust. Furikake adds some umami and the sesame in it adds another element of crunch.
1/2 pound squid
4 egg whites
1/4 cup milk
2 cups panko
1/2 cup all purpose flour
1/4 cup grits or polenta
2 Tablespoons Furikake Wasabi seasoning (Japanese seasoning for rice) to taste
4 Tablespoons Sweet Onion Sugar
Sweet Chili Sauce and Seafood Cocktail Sauce for dipping
- Slice the calamari into rings.
- I like to soak my calamari in buttermilk before cooking, salt water is another option. Soak for about 30 minutes then rinse and dry.
- Heat a wok and add canola or peanut oil to a depth of about 2 “. You want it about 350 degrees.
- Mix the egg white and milk in one pan/bowl
- Mix the dry ingredients in another pan/bowl
- Set up a draining pan or use a plate with paper towels
- Dredge the calamari through the egg white mixture, making sure to open the rings so they get coated on the inside too
- Dredge them through the breading mix, also getting the insides coated.
- Work in small batches of about 8-10 rings and fry, turning once. When both sides are golden brown, move to draining tray.
- When finished serve with sauces and chopsticks.