- 1/2 lb fresh calamari
- 2 eggs, lightly beaten
- 1 cup flour
- 1 cup panko bread crumbs
- Oil for frying
- Kosher salt
Heat oil to 350°F in a deep fryer or in a large, dry cast iron pot on the stove top.
Prepare your calamari by removing any shell and the beak from the inside of the body. Cut the body portion into thin rings.
Prepare 3 pans; One with the flour, one with the beaten egg, and one with the panko. Working with a few pieces at a time, place the calamari in the flour and mix to coat. Remove from the flour, dusting off any excess flour. Place into the egg. Mix to coat and then remove with a slotted spoon. Place into the panko and mix to coat. Remove and set aside. Repeat with remaining calamari.
When all your calamari is dredged, gently place it into the hot oil. Fry for 3-5 minutes or until the outside turns golden brown. Remove it and place it on a tray lined with crumpled paper towels. Season with salt while it is hot. Serve immediately with tomato dipping sauce.