Panko Fried Calamari Recipes

SALT AND PEPPER CALAMARI

Steps:

• Whisk egg and milk together in a bowl. Mix panko, pepper, and salt in a shallow bowl.
• Lightly dust calamari with flour, shaking off any excess. Dip in egg mixture then panko mixture to coat. Transfer to a plate and refrigerate for 20 minutes.
• Heat oil in a saucepan or deep fryer. Deep-fry calamari in batches until light golden brown, about 3 minutes. Drain on paper towels.

FRIED CALAMARI

Steps:

• Thoroughly pat the squid dry with paper towels. Slice the bodies into 1/2-inch-thick rings and lay on a paper towel-lined baking sheet along with the tentacles; pat completely dry.
• Fill a large saucepan halfway with vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350˚F. Whisk the flour, salt and pepper in a large bowl. Toss the squid in the flour to coat. Transfer the squid to a plate, shaking off any excess flour.
• Working in batches, fry the squid in the hot oil until golden, about 2 minutes. Drain on clean paper towels.
• Serve the squid with warm marinara sauce and lemon wedges.

AIR FRYER CALAMARI

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Place flour in a bowl. Whisk egg and milk in a separate bowl. Combine panko, salt, and pepper in a third bowl.
• Coat calamari rings first in flour, then in egg mixture, and finally in panko mixture.
• Place rings in the the basket of the air fryer so that none are overlapping. Work in batches if needed. Spray the tops with nonstick cooking spray.
• Air fry for 4 minutes. Flip rings, spray with nonstick cooking spray, and cook for 3 minutes longer.

PANKO FRIED CALAMARI

Steps:

• Preheat the deep fryer to 375 degrees F.
• Whisk the egg whites and flour together until smooth. Dip the calamari rings into the egg white batter. Toss calamari rings in the panko.
• In a deep fryer set at high temperature, fry the panko-coated calamari until golden, about 2 minutes. Season with kosher salt.

FRIED CALAMARI

Steps:

• Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.
• Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.
• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

AIR-FRYER CALAMARI

Steps:

• Preheat air fryer to 400°. In a shallow bowl, combine flour and salt. In another shallow bowl, whisk egg and milk. In a third shallow bowl, combine bread crumbs, seasoned salt and pepper. Coat calamari with flour mixture, then dip in egg mixture and coat with bread crumb mixture., In batches, place calamari in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook 4 minutes. Turn; spritz with cooking spray. Cook until golden brown, 3-5 minutes longer.

PAN-FRIED CALAMARI RINGS

Steps:

• Mix together flour, cayenne and salt in a medium-sized bowl.
• Feel free to add other ingredients to the flour mix if you want--any herbs or zests (like lemon) would be great.
• Put 3 eggs in a bowl (cracked, of course!) and beat lightly.
• Place panko on a plate.
• Start heating oil to med-high heat in medium-large pan on stovetop.
• Dip a few thawed calamari rings into the flour.
• Toss till coated.
• Dip flour-coated rings into the egg mixture.
• Toss flour- and egg-coated rings with Panko.
• (An easy way to do this is to have the panko in a plastic ziploc bag--and toss.) Shake off excess panko and put in preheated oil on stovetop.
• Don't crowd the pan!
• Allowing enough space between rings will ensure that they all cook evenly.
• Pan fry till panko is golden and calamari is tender.
• Don't overcook---overcooked calamari tastes like rubber!
• Serve with dipping sauces of your choice; I like Mean's Aioli (#54833).
• Enjoy.
• And then go for a run or take a nap.
• (This makes 4 servings for an appetizer, if you are looking for a substantial appy, or maybe 2-3 servings for a full meal. This is a FILLING dish).