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.
Oh, my goodness, Devany, this looks amazing as always. And you ate this and tomato pie IN THE SAME DAY? Food heaven!
Looks delicious and (a sure plus for me) easy to make/cook. Add an ice cold micro brewery lager and that would top it for me 🙂