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.

Ingredients:

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

Method:

• 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.